Tuesday, February 3, 2015

Coffee Ice Cream with Chocolate Swirls

I am not a big coffee drinker, but I love coffee flavored anything - especially if it is in the form of ice cream.  As usual, I follow David Lebovitz's recipe, but I added in some melted chocolate that get broken up into little yummy chocolate pieces.  

Steep the coffee beans in the milk for about 1 hour

Melt the chocolate

After you scribble the chocolate over the ice cream mix it in to break it up into little pieces



Ice Cream Base:
2 cups heavy cream
1 cup whole milk
34 cup granulated sugar
5 large egg yolks
Pinch of salt

Coffee with Chocolate Swirls:
1 12 cups whole coffee beans, either regular or decaf
5 ounces chopped, bittersweet or semisweet, chocolate

In a medium saucepan mix, 1 cup of the cream, the whole milk, granulated sugar and salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles start to form around the edge of the pan.  About 3-4 minutes.

Remove the pan from the heat, add the coffee beans, cover and let stand for an hour to infuse the flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water.  Place a smaller bowl, filled with the remaining cup of cream, into the ice bath.

In a medium bowl whisk together the egg yolks.

Rewarm the cream and coffee beans until tiny bubbles form around the edge of the pan.  In a steady stream pour half of the warm cream mixture into the egg yolks, whisking constantly.

Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly.  The custard should be thick enough to coat the back of a wooden spoon and hold a line drawn through it with a finger.  If using an instant-read thermometer the temperature should be between 175-180°F.

Strain the custard into the cold cream.

Cool the custard to below 70°F by stirring it over the ice bath.

Refrigerate the custard until completely chilled, at least 4 hours to overnight.  Freeze the custard in your ice cream maker according to the manufacturer's directions.

Place a container (the one your just frozen ice cream will go into) into the freezer.  While the ice cream is in the ice cream maker melt the chocolate in a small bowl set over simmering water.  Stir until smooth.  

Once the ice cream is complete scribble some of the melted chocolate in the container from the freezer.  Add a layer of ice cream and mix to break up the chocolate.  Scribble some more chocolate and another layer of ice cream and mix again.  Continue until you have used up all of the ice cream and chocolate.  

Place the ice cream in the freezer and freeze for several hours or until firm.

Adapted from Fine Cooking Issue 99

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