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| NWCaffeine Buzz Ice Cream submitted by Mom Johnson |
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Description
An incredible recipe from an ice cream contest featured in Fine Cooking magazine. Even though it's a bit fussy, every bite is worth the time.
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Directions
In a medium saucepan, mix 1 cup cream with the milk, sugar and an pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3-4 minutes.
Stir in the coffee beans; cover, remove from heat and let sit for 1 hour. Taste and let sit longer if you want an even stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller bowl (one that holds at least 1 1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on the top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles form around the edge of the pan, 1-2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. (This step is important for food safety - raw eggs).
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), about 4-5 minutes. An instant-read thermometer should read about 175-180 degrees at this point. Don't let the sauce overheat or boil or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the coffee beans in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70 degrees by stirring it over the ice bath. Stir in the Kahlua.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Fold in the roasted blackberries and the chocolate-covered espresso beans into the just-churned ice cream, transfer to an air-tight container and freeze for at least 4 hours or up to 2 weeks. Makes about 1 quart.
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Ingredients
 2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Table salt
1 1/2 cups coarsely crushed French-roast coffee beans
5 large egg yolks
3 T. Kahlua
2 cups blackberries, (tossed with 1/3 cup sugar and roasted at 450 degrees for 15-20 minutes and cooled)
1 cup chopped chocolate-covered espresso beans
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