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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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this is a wonderful frozen dessert for Martha!! just delightful - Ingredients:
2 cups heavy cream |
2 cups whole milk |
1/3 cup ground espresso, not instant |
8 large egg yolks |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon vanilla |
2 cups heavy cream |
1/2 cup sugar |
1 vanilla bean, split and scraped, pod reserved for another use |
1/2 cup chocolate-covered coffee beans, chopped |
biscotti, for serving |
Directions:
1. MAKE THE ESPRESSO ICE CREAM:.
2. Heat cream, milk, and ground espresso in a medium saucepan over medium heat, until bubbles begin to form around the edges. Remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
3. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar and salt in a large bowl. Add hot cream mixture in a slow steady stream, until well combined. Return the mixture to the saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. Do not let the mixture come to a simmer.
4. Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally until cold, about 20 minutes.
5. Freeze mixture in an ice cream maker acccording to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour. Ice cream can be frozen overnight.
6. MAKE THE FROZEN VANILLA ICE CREAM:.
7. Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. Cover and freeze until firm, 1 1/2 - 2 hours.
8. TO ASSEMBLE:.
9. For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla ice cream in a dish. Sprinkle with chipped chocolate-covered espresso beans and serve immediately with biscotti.
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