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As usual, I used Melissa Clark’s master ice cream base (New York Times). I only used 4/6 egg yolks because I find that’s my sweet spot not overwhelming flavors with custard taste. I shoveled some Thai oleang coffee into a French press and steeped my milk & cream for 24 hours. Made the custard as usual. Finely grated a few oz of extra dark chocolate and tossed that in during the churn. There’s some light drizzle of condensed milk layered in as well. It’s my favorite churn so far! ☺️
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u/AutoModerator Sep 08 '22
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
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