Product Description Here is a coffee ice cream recipe to die for! Using Zaccardi's Premium Espresso blend coffee and you espresso machine you can whip up a batch of coffee ice cream that is simply addictive.
INGREDIENTS:
1 Quart Cream
1 1/2 cups milk
3 ounces of ristretto espresso using Zaccardi's
Premium Espresso Blend coffee
1 1/2 cups sugar
1/2 teaspoon salt
5 Egg yolks
DIRECTIONS:
Mix egg yolks, 1/2 cup sugar and salt in bowl with a wire whisk until well blended. Set aside. Brew 3 ounces of ristretto espresso using Zaccardi's Premium Espresso Blend coffee. Ristretto is a short shot of espresso, about .75 ounce, and is more concentrated than a standard 1 to 1.25 ounce espresso. Pull several ristretto shots until combining to 3 ounces. Coffee concentration can be altered to taste, but try to keep the volume at no more than 3 ounces. Add espresso coffee to milk. Scald milk and coffee mixture by heating in the top portion of a double boiler until near boil without actually boiling, stirring occasionally. As soon as you start seeing milk bubbles forming around the inside edges of the pot as well as some steam rising, add remaining sugar and stir into mixture until dissolved. Slowly drizzle egg yolk mixture into milk while stirring gently with a wire whisk. Continue to cook on double boiler until the mixture thickens slightly, forming custard (it will coat the back of a spoon such that a line drawn across it with your finger will hold for 2 seconds). Remove from the heat and cool. Add cream and chill before freezing in your ice cream maker. Freeze according to ice cream maker instructions.
Note: If you do not have a home espresso machine, use approximately 3 rounded tablespoons of Zaccardi's Premium Espresso Blend coffee in you French press coffee maker or drip coffee maker and brew to yield 3 ounces of strong coffee.
|
