Coffee Ice Cream Drowned In Coffee Recipe - Cooking Index
Coffee Ice Cream Drowned In Coffee Recipe - Cooking Index
| 2 1/2 cups | 592ml | Milk |
| 1 | Vanilla bean or 1 tbspn pure vanilla extra | |
| 3 oz | 85g | Very strong espresso - see * Note |
| 6 | Egg yolks | |
| 1 cup | 198g / 7oz | Sugar |
| 1 1/2 cups | 355ml | Whipping cream - plus |
| 1/2 cup | 118ml | Whipped cream |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 4 cups | 948ml | Strong American coffee - cooled |
| Bitter cocoa - for dusting |
* Note: You may substitute 4 tablespoons instant coffee mixed with 1/4 cup water for the espresso.
Place milk and vanilla bean into a 2-quart saucepan, bring to a boil, remove from heat and add espresso. In a mixing bowl beat the eggs to golden and gradually add sugar until light yellow ribbons have formed.
Place back into milk pan and cook slowly until mixture coats back of spoon thickly and sets slightly to custard. Texture should resemble thick gravy. Do not boil or mixture will curdle. Remove vanilla bean and cool in refrigerator for 1/2 hour.
Whip cream to stiff peaks and fold into custard mixture. Place mixture into ice cream machine and freeze according to manufacturers instructions. Remove and freeze 2 hours.
Place 1 scoop coffee ice cream into each of 4 water glasses. Pour 1 cup of cooled coffee over each scoop, dollop with remaining whipped cream and dust with bitter cocoa.
This recipe yields 4 servings.
Description:
"{Affogato Semifreddo Coviglia}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A32) - from the TV FOOD NETWORK
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