Now Churning: Van Leeuwens Espresso Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 tablespoons plus 1 teaspoon freeze-dried coffee
- 8 teaspoons unrefined palm sugar
- 4 grams 99 percent unsweetened chocolate, preferably Michel Cluizel
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 6 large egg yolks
- Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water).
- Whisk in 12 cup of the granulated sugar, the coffee, palm sugar, chocolate, cocoa powder, and salt, and stir until the sugars and salt have dissolved.
- Warm the mixture until you see steam rising from the top.
- Meanwhile, prepare an ice bath in a large bowl and set another bowl over it.
- Set aside.
- In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons granulated sugar until uniform.
- While whisking, add a splash of the hot dairy mixture to the yolks.
- Continue to add the dairy mixture, whisking it in bit by bit, until youve added about half.
- Add the yolk mixture to the remaining dairy mixture in the double boiler.
- Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.
- Hold the spoon horizontally and run your finger through the custard.
- If the trail left by your finger stays separated, the custard is ready to be cooled.
- Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled.
- Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
- Pour the custard into an ice cream maker and freeze according to the manufacturers instructions.
- Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream.
- Churn the ice cream until the texture resembles soft serve.
- Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency.
- Alternatively, you can serve it immediately it will be the consistency of gelato.
- The ice cream will keep, frozen, for up to 7 days.
heavy cream, milk, sugar, coffee, sugar, percent, cocoa, kosher salt, egg yolks
Taken from www.foodrepublic.com/recipes/now-churning-van-leeuwens-espresso-ice-cream/ (may not work)