Espresso Ice Cream

 

Ingredients

· 8 (to 12) large egg yolks

· 2 cups heavy cream, divided

· 1 cup minus 5 teaspoons of sugar

· 2 tablespoons glucose or reduced corn syrup

· A pinch of fine sea salt

· 1 cup of brewed espresso

· 2 teaspoons of coffee extract

· 1/4 cup Kahlua (optional)

 

Steps

1) In a medium saucepan, with a silicone spatula, stir together the egg yolks and 232 grams/1 cup/237 ml of the cream until well blended. Stir in the sugar, glucose, and salt until the sugar has dissolved. 

2) Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is ran across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F.

3) Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.

4) Stir in the espresso, coffee extract, and remaining cream (232 grams/1 cup). Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.

5) Whisk the Kahlua into the espresso custard, if desired, and churn it in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.

 

 

From: Rose’s Ice Cream Bliss

By: Rose Levy Beranbaum