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Double Cappuccino Ice Cream

 

 

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La Belle Cuisine

 


Double Cappuccino Ice Cream
Desserts to Die For
by Marcel Desaulniers, 1995,
 Simon & Schuster

Alibris

Yields 1 1/2 quarts

Ingredients

2 1/2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
4 tablespoons espresso powder
1/8 teaspoon ground cinnamon
1/2 cup hot brewed coffee

Heat the heavy cream, milk, and half the amount of sugar in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar.
Bring to a boil.
While the cream is heating, place the egg yolks and the remaining sugar
in the bowl of an electric mixer fitted with a paddle. Beat the eggs on
high for 2 to 2 1/2 minutes. Scrape down the bowl, then beat on high
until slightly thickened and lemon-colored, 2 1/2 to 3 minutes. (At this
point, the cream should be boiling. If not, continue to slowly whisk the
eggs until the cream boils. If the eggs are not mixed until the point when
the boiling cream is added, they will develop undesirable lumps.)
 Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring con-
stantly. Bring to a temperature of 185 degrees F, about 1 minute.
Remove from the heat and transfer to a 3-quart stainless steel bowl.
Place the espresso powder and the ground cinnamon in a separate small
bowl. Pour in the hot brewed coffee and stir to dissolve the espresso
powder. Pour the coffee mixture into the cream and egg yolk mixture.
Cool in an ice water bath to a temperature of 40 to 45 degrees F, about
15 minutes. Freeze in an ice cream freezer, following the manufacturer's instructions. Transfer the semi-frozen ice cream to a plastic container. Securely cover the container, then place in the freezer for several hours
before serving. Serve within 5 days.


The Chef's Touch:  Sitting in an outdoor cafe slowly sipping a cappuccino
may be the way to go an a cool autumn day, but when the temperature
skyrockets, it's a large bowl of ice cream for me.
For an Italianate flair, fold about 8 to 10 Sambuca Almond Biscotti -
chopped into 1/2-inch pieces - into the semi-frozen ice cream just before
placing it in the freezer to harden.
The egg yolks and sugar may be prepared using a hand-held mixer (mixing
time may increase slightly) or by hand, using a wire whisk (mixing time may
double). If either of these methods is used, be certain to continue whisking
the yolks while waiting for the cream to come to a boil - otherwise you may
end up with lumpy eggs.


Featured Archive Recipes:
Cappuccino Cheesecake
Chocolate Espresso Ice Cream
Espresso Ice Cream Brownie Cake
Mocha Meltdown!
We all scream for ice cream!
 


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