Espresso Ice Cream
Source of Recipe
Internet
List of Ingredients
1 cup decaffeinated espresso coffee beans
3 cups heavy cream
1 cup milk
8 egg yolks
1/2 cup granulated sugar
2 tbsp finely ground fresh espresso beans
2 tbsp coffee liqueur (I've used strong espresso also)
Recipe
Decaffeinated coffee beans are recommended because they are lower in acid than regular beans, and the resulting ice cream is smoother.
Crack and lightly crush the coffee beans by rolling lightly with a rolling pin or pressing with the bottom of a pan. Do not grind the coffee, because the fine grounds added at this point will discolor the ice cream.
In a large saucepan, scald the cream, milk and coffee beans. Remove from heat, cover, and let flavor infuse for 30 minutes. Strain and discard coffee beans.
In a large bowl, beat together the egg yolks and sugar for a few minutes until the sugar has dissolved and the mixture is thick and pale yellow. Set aside.
Reheat the cream to scalding. Pour about one fourth of the hot cream into the egg yolks, whisking continuously. Return to the saucepan and whisk together with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Strain through a fine-mesh strainer into a bowl. Whisk a few times to release heat. Stir in ground espresso and coffee liqueur. Chill.
Freeze in an ice cream machine according to manufacturer's instructions.
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