This coffee base is delicious. I based it more or less on Jeni's ice cream base method in that I added a touch of cream cheese and corn starch to the mix. Since the chocoflan itself is so rich, it seemed egregious of me to use egg yolks in the base. Hence: eggless ice cream base, for those who may be allergic to eggs. This makes about 5 cups of ice cream, or 1 1/4 quarts.
4Tablespoonsespresso powder(or to taste. I used Café Bustelo)
2ozcream cheese, softened (1/4 package)
1Tablespoonvanilla paste
2cupshalf and half, cold
½teaspoonkosher salt
10.5oz(by weight) granulated sugar (1 1/2 cups)
2teaspoonscorn starch
2cupshalf and half
To Turn it into Spiced Chocoflan Coffee Ice Cream
1 ½cupscut up chocoflan(put in the freezer right when you start churning the ice cream)
1/2-3/4cupdark dulce de leche put in a piping bag or gallon zip-top bag fitted with a large round tip(#10, #11 or #12--or just snip the corner off of the zip-top bag)
Instructions
Place the espresso powder, cream cheese and vanilla in a large bowl and have a strainer handy. Set aside.
Bring the 2 cups of half and half, salt, sugar and corn starch to a boil, whisking constantly.
Still whisking constantly, let boil for about 10-15 seconds.
Strain into the bowl with the cream cheese. Let it sit for a minute or two and then whisk until completely smooth.
Strain into the remaining 2 cups of half and half. Whisk until well combined.
Chill in an ice bath until cold and then cover and refrigerate until the temperature is no higher than 40F.
Churn in your ice cream maker according to manufacturer's directions.
Fold/stir in mix-ins, or not. If you do use the mixins, fold in the chocoflan pieces straight from the freezer.
In your container, squeeze in a couple of lines of the dulce de leche. Scoop in about half the ice cream mixture and then squeeze on another couple of lines of the dulce.
Add the rest of the ice cream and then squeeze on the last of the dulce. Use a knife to swirl through the ice cream all the way down to the bottom of the container.
Press plastic wrap on top of the ice cream, put a lid on it, and then freeze for at least 4 hours and preferably overnight.