CUSTARD BASE:

This base will keep for 3 to 4 days in the refrigerator in a tightly covered container. It is important that the container be well sealed or the base will pick up flavors from other foods.

• 3 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 egg yolks
• 1 tsp. pure vanilla extract
• 1/8 cup strongly brewed Italian Roast Coffee
• 2 to 3 tablespoons instant espresso
• 1/2 cup Sharfenbberger Bittersweet chocolate chips

Mix the hot coffee and the instant espresso together and set aside.

Heat the cream, milk and sugar in a heavy bottomed saucepan, stirring constantly, until the sugar is dissolved and the mixture is hot. Place the egg holks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot milk liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Add the hot coffee mixture and vanilla and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Cool thoroughly and refrigerate at least 6 hours or more.

Pour the mixture into the bowl of the machine and start freezing process.

Add chocolate chips half way through freezing process.

Makes about 3 cups.