Recipes for the Web

Barrington Software Incorporated

Coffee Ice Cream

with Espresso Brittle Swirl

Coffee ice cream is the author's favorite dessert; try this recipe and you'll see why.

Yields about 1 quart.

2 cups heavy cream

2 cups milk

1/2 cup coffee beans, roasted for 10 minutes at 400°F and crushed

8 egg yolks

3/4 cup sugar

1 recipe Espresso Brittle

In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil.

Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. In a medium

bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking

until well blended. Return this mixture to the saucepan and cook over medium heat, stirring

constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the

custard through a fine mesh sieve and chill. Freeze in an ice-cream maker following the

manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel

bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap

and freeze. Garnish with the remaining shards of brittle, when serving, if you like.

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com