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Espresso Chocolate Ice Cream

List of Ingredients




Espresso Chocolate Ice Cream

6 large egg yolks
1/2 cup sugar
2 1/3 cups milk, divided
5 ounces bittersweet chocolate, coarsely chopped
1 tablespoon ground espresso powder (see Note)

Whisk together egg yolks and sugar in medium bowl. Heat 2 cups of the
milk to boil in medium saucepan over medium-high heat. Slowly whisk
about 1 cup hot milk into egg mixture. Pour mixture back into pan.
Reduce heat to medium-low. Cook, stirring constantly, until mixture
coats back of wooden spoon, about 5 minutes. Stir in remaining 1/3
cup milk, chocolate and espresso powder. Cook, stirring frequently,
until chocolate melts. Pour mixture into medium bowl. Place bowl over
larger bowl filled with ice water. Stir mixture until cool to touch,
being careful not to get any water into bowl. Cover; refrigerate at
least 1 hour or overnight. Transfer to ice cream-maker and freeze
according to manufacturer's directions. Note: Finely ground espresso
beans can be substituted for powder, but the ice cream may have a
grainy texture.

Makes 8 servings.

Per serving:
fats: 15 grams (44% of calories)
calories: 305
cholesterol: 220 milligrams
carbohydrate: 35 grams
protein: 8 grams
sodium: 55 milligrams

FROM CHEF MICHAEL MADDOX OF LE TITI DE PARIS, ARLINGTON HEIGHTS, ILL.





Recipe