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Double Cappuccino Ice Cream

Source of Recipe


From "Desserts to Die For" by Marcel Desaulniers






List of Ingredients



• 2-1/2 cups heavy cream
  
• 1 cup whole milk
  
• 3/4 cup granulated sugar
  
• 5 large egg yolks
  
• 4 Tbsp espresso powder
  
• 1/8 tsp ground cinnamon
  
• 1/2 cup hot brewed coffee
  






Instructions



1. Heat the heavy cream, milk, and half the amount of sugar in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil.
   
   
2. While the cream is heating, place the egg yolks and the remaining sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2-1/2 minutes. Scrape down the bowl, then beat on high until slightly thickened and lemon-colored, 2-1/2 to 3 minutes. (At this point, the cream should be boiling. If not, continue to slowly whisk the eggs until the cream boils. If the eggs are not mixed until the point when the boiling cream is added, they will develop undesirable lumps.)
   
   
3. Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185° F, about 1 minute. Remove from the heat and transfer to a 3-quart stainless steel bowl.
   
   
4. Place the espresso powder and the ground cinnamon in a separate small bowl. Pour in the hot brewed coffee, and stir to dissolve the espresso powder. Pour the coffee mixture into the cream-and-egg-yolk mixture. Cool in an ice water bath to a temperature of 40 to 45° F, about 15 minutes.
   
   
5. Freeze in an ice cream freezer, following the manufacturer's instructions. Transfer the semi-frozen ice cream to a plastic container. Securely cover the container, then place in the freezer for several hours before serving. Serve within 5 days.
   
   Yields 1-1/2 quarts.