Mocha Ice Cream Loaf
- 1 cup milk
- 1 None vanilla bean, cut lengthwise and seeds scraped out
- 2/3 cup sugar
- 6 None egg yolks
- 8.75 oz dark chocolate, coarsely chopped and melted
- 2 tbsp instant coffee powder, dissolved in 2 tbsp hot water
- 1 1/2 cups heavy cream, cold
- None None grated chocolate, for decorating
- In a small saucepan, bring milk, vanilla bean and seeds to a boil. Remove bean. Whisk together sugar and egg yolks then slowly pour into milk, stirring constantly. Cook, stirring constantly, over low heat until slightly thickened. Strain then distribute equally between 2 bowls. Add melted chocolate to 1 bowl and the coffee to other bowl. Allow to cool, stirring occasionally.
- Rinse and line an 8 x 3 inch loaf pan with foil. Whip cream until stiff then add around 1/2 to chocolate mixture. Transfer to prepared pan and freeze for 30 mins. Chill remaining whipped cream.
- Fold remaining whipped cream into coffee mixture and add to loaf pan. Smooth the surface, cover with plastic wrap and freeze for at least 6 hours. Remove parfait from pan, discarding foil. Place on a serving plate, decorate with grated chocolate and cut into slices. Serve immediately.
milk, vanilla bean, sugar, egg yolks, chocolate, coffee powder, heavy cream, chocolate
Taken from recipes-plus.com/api/v2.0/recipes/21469 (may not work)