Iced Espresso Floats With White Chocolate Ice Cream |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time. Ingredients:
3 large egg yolks |
1/2 cup granulated sugar |
1/3 teaspoon kosher salt |
1 1/2 cups milk |
1 2/3 cups heavy cream (whipping) |
4 ounces white chocolate, finely chopped |
6 cups cold brewed espresso or 6 cups strong coffee |
7 tablespoons superfine sugar |
Directions:
1. TO MAKE THE GELATO:
2. In a bowl, whisk together the egg yolks
3. 1/4 cup of the sugar and the salt.
4. Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
5. stirring occasionally, until almost simmering.
6. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
7. Strain the custard into a clean bowl and cool over an ice bath until room temperature.
8. Refrigerate the custard for at least 4 hours or up to overnight.
9. Churn in an ice cream machine according to the manufacturer's instructions.
10. Freeze until scoopable, about 4 hours, depending on your freezer.
11. TO SERVE:
12. Mix together the espresso and superfine sugar in a large pitcher.
13. Fill 6 tall glasses two-thirds full of cold espresso.
14. Place a big scoop of white chocolate ice cream in each glass.
15. Serve immediately, with a long spoon and a straw.
16. IN ADVANCE:.
17. The espresso should be made the same day the float is served and chilled.
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