Espresso Chip Ice Cream

1             
recipe Simple Vanilla Ice Cream
(see recipe, page 12)

1              tablespoon cornstarch

1              tablespoon instant espresso

1⁄3             cup miniature semisweet chocolate chips

Nutritional information per serving (based on ½ cup): Calories 268 (63% from fat) • carb. 22g • pro. 2g
• fat 18g • sat. fat 12g • chol. 59mg • sod. 40mg
• calc. 43mg • fiber 0g

1.  
Whisk together the vanilla ice cream base and then add the cornstarch and the espresso. Whisk well until fully incorporated and smooth. Cover and refrigerate a minimum of at least 2 hours, preferably overnight. Whisk mixture together again before continuing. 

2.  
Assemble the paddle holder of the Cuisinart^® Fruit Scoop™ Frozen Dessert Maker with the ice cream paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thick, about 18 to 20 minutes. Just before finishing, add the chocolate chips and allow to mix into the churning ice cream for about 1 minute. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.