Mocha Ice Cream


Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. 'Coffee really enhances the flavor,' he assures.

Prep Time:
35 mins
Total Time:
35 mins
20 servings


  • 2 ¼ cups sugar

  • ¾ cup baking cocoa

  • cup all-purpose flour

  • 1 tablespoon instant coffee granules

  • 1 dash Dash salt

  • 3 cups milk

  • 4 eggs, beaten

  • 4 cups half-and-half cream

  • 2 cups heavy whipping cream

  • 3 tablespoons vanilla extract


  1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.