Saturday, 5 October 2013

Espresso Ice Cream

Recipe from David Lebovitz

Espresso Ice Cream

150g (¾ cup) caster sugar360ml (1 ½ cups) whole milk1 ½ cups coffee beanspinch sal
360ml (1 ½ cups) double cream5 egg yolks¼ tsp vanilla extract¼ tsp finely ground coffee
optional- small handful chocolate coated coffee beans

1. Heat the milk, sugar, coffee beans, salt and one third of the cream in a medium saucepan until steaming but not boiling. Cover, remove from the heat and let steep for an hour.

2. Return the mixture to the heat and heat again until steaming but not boiling. In a heatproof bowl, whisk the egg yolks together and gradually whisk in the hot mixture. Return to the saucepan and heat until the mixture thickens so that it will coat the back of a spoon and the coating will not run after running your finger across the coating.

3. Whisk together the egg yolks and remaining sugar in a large bowl and whisk in the mixture from the saucepan. Pour everything back into the saucepan and heat gently, to thicken, for about 10 minutes.

4. Pour the remaining cream into a heatproof bowl. Pour the custard through a sieve into the cream, pressing on the coffee beans; discard the beans. Mix in the vanilla and coffee, leave to cool and then cover and refrigerate before freezing in an ice cream machine according to manufacturer’s instructions. Just before placing in the freezer, mix in the chocolate coated coffee beans, if using.

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