Coffee Ice Cream
Yield : One quart
6 egg yolks
1¾ cups heavy cream
2 cups whole milk
¾ cup sugar plus 2 tablespoons
1 teaspoon salt
3 tablespoons instant espresso powder
1 tablespoon Kahlua
To Make the Coffee Ice Cream:
Put the egg yolks in a large heatproof bowl and set aside.
In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.
Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly. Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).
Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the Kahlua, and let mixture cool to room temperature.
Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
Pour into an ice cream machine and freeze, following the manufacturer’s directions.
Baked notes:I religiously reiterate the following: Ground espresso is not the same as instant espresso. Ground espresso does not dissolve in liquids, and it produces baked goods and ice cream with a gritty texture while instant espresso dissolves completely resulting in smooth textured baked goods and ice cream. I use the Medaglia D’Oro brand of instant espresso powder, and a small jar will last you for many baking cycles.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.