Receta Mocha ice cream

Microwave chocolate at HIGH 1 ½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.

Beat yolks and ¼ cup sugar at high speed with an electric mixer until thick and pale. Put aside.

Bring whipping cream, half-and-half, remaining ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.

Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.

Stir in chocolate mixture, cover and chill 2 hours.

Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer’s instructions.

Transfer to plastic container and place in the freezer for an hour before serving.

take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.