For an unforgettable summer dessert, serve this in small, chilled bowls with a
warm chocolate sauce (see Warm Mocha Sauce), plain shortbread cookies, and
coffee – naturally. Homemade ice cream can freeze up pretty firm if you make
it several hours ahead, so if that’s the case just soften it slightly by
transferring it to the refrigerator 15 to 30 minutes before serving.
1 1/2 cups heavy cream or whipping cream
1 1/2 cups light cream or half-and-half
3/4 cup sugar
2 level tablespoons ground coffee
4 large egg yolks
1 teaspoon vanilla extract
1. Combine the heavy cream, light cream, sugar, and ground coffee in a medium-size saucepan. Stir over medium heat for several minutes, without boiling, until the sugar dissolves. Cover and set aside to steep for 15 minutes.
2. Line a sieve with cheesecloth and strain the cream through it. The cheesecloth will catch most of the grounds, but don’t be concerned if some of the fine flecks make their way through.
3. Stir the egg yolks in a medium-size bowl. Gradually stir about 1 cup of the warm cream into the yolks, then transfer the yolk mixture and the remaining strained cream back to the saucepan. Gently heat the coffee custard over medium-low heat – stirring virtually nonstop – until it is thick enough to coat a spoon, about 5 minutes. Do not boil. Remove from the heat, pour the mixture into a shallow bowl, and stir in the vanilla. Set aside to cool, then cover and refrigerate 2 to 3 hours, or overnight.
4. Transfer the chilled mixture to your ice cream maker and process according to the manufacturer’s instructions.
Makes 6 to 8 servings
1 1/2 cups heavy cream or whipping cream
1 1/2 cups light cream or half-and-half
Advertisement:
3/4 cup sugar
2 level tablespoons ground coffee
4 large egg yolks
1 teaspoon vanilla extract
1. Combine the heavy cream, light cream, sugar, and ground coffee in a medium-size saucepan. Stir over medium heat for several minutes, without boiling, until the sugar dissolves. Cover and set aside to steep for 15 minutes.
2. Line a sieve with cheesecloth and strain the cream through it. The cheesecloth will catch most of the grounds, but don’t be concerned if some of the fine flecks make their way through.
3. Stir the egg yolks in a medium-size bowl. Gradually stir about 1 cup of the warm cream into the yolks, then transfer the yolk mixture and the remaining strained cream back to the saucepan. Gently heat the coffee custard over medium-low heat – stirring virtually nonstop – until it is thick enough to coat a spoon, about 5 minutes. Do not boil. Remove from the heat, pour the mixture into a shallow bowl, and stir in the vanilla. Set aside to cool, then cover and refrigerate 2 to 3 hours, or overnight.
4. Transfer the chilled mixture to your ice cream maker and process according to the manufacturer’s instructions.
Makes 6 to 8 servings