White Coffee Chip Ice Cream

Instructions

1. • ½ cup plus ⅓ cup nonfat dry milk powder
   • ½ cup (3½ ounces) sugar
   • ¼ teaspoon kosher salt
     1¼ cups whole milk
     1½ cups heavy cream
   • ¼ cup corn syrup
   • 2 cups whole dark roast coffee beans
   In small bowl, whisk together milk powder, sugar, and salt. Whisk sugar mixture, milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes. Remove from heat, stir in coffee beans, cover, and let steep for 1 hour.
2. • ¼ cup whole milk
   • 1 tablespoon plus 2 teaspoons cornstarch
   Using slotted spoon, discard coffee beans. Return mix to 190 degrees F/87.8 degrees C over medium-high heat. Whisk remaining milk and cornstarch together in small bowl.
3. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt). 
4. • 4 ounces bittersweet chocolate, chopped fine
   Microwave chocolate in bowl, stirring frequently, until fully melted, about 2 minutes; set aside to cool. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. With machine running, slowly drizzle chocolate into ice cream and continue to churn until incorporated, 1 to 2 minutes longer. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.