Desparate times call for desparate measures. The weather has been incredibly nice lately. For the past few days it's been in or very near the 70s! I've had the windows wide open, and I even got out a pair of flip flops! To celebrate the wonderful weather that slowly started leaving us today, I made ice cream sandwiches. I finally used the Cuisinart ice cream maker Josh got me last year for my birthday! I made reallllyyyyy yummy coffee ice cream and sandwiched it between delicious chocolate sugar cookies. The ice cream recipe comes from one of the old-fashioned cookbooks I recently ordered from Amazon.com. The book is called Lee Bailey's Country Desserts. It has pictures of every single recipe! If the coffee ice cream is any sort of predictor of the rest of the recipes in this book, it's gonna be a hit!First, I made the custard base on the stove.
I added an extra tablespoon of coffee granules and a pinch of salt.
After chilling the base overnight, I froze it in my ice cream maker for 20 minutes.
I like to store my ice cream in an airtight container with a piece of plastic wrap pressed on top of it.
It helps prevent ice crystals from forming on it in the freezer.
Perfection!
Espresso Ice Cream (from Lee Bailey’s Country Desserts)I added an extra tablespoon of coffee granules and a pinch of salt.
After chilling the base overnight, I froze it in my ice cream maker for 20 minutes. I like to store my ice cream in an airtight container with a piece of plastic wrap pressed on top of it.It helps prevent ice crystals from forming on it in the freezer.
Perfection!MAKES 1 1/2 pints
2 cups heavy cream
1 cup milk
5 large egg yolks, at room temperature
2/3 cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon powdered instant espresso, plus extra for sprinkling on top (I used 2 tablespoons instant coffee granules)
Pinch of salt (To wake up your frozen tastebuds; A tip from Alton Brown!)
Combine the cream and milk in a large saucepan bring just to a boil over high heat, stirring all the while (I added my instant coffee and salt at this point). Set aside.
Whisk together the egg yolks and sugar until frothy. Gradually add the hot mixture, whisking, until well mixed. Pour back into the saucepan and cook over moderate heat until mixture coats a spoon and is thickened, about 2 minutes. Do not overcook.
Stir in the vanilla and powdered espresso. Place cling wrap directly onto the surface of the cream. Allow to cool to room temperature. Chill mixture.
Pour mixture into ice-cream maker and freeze according to manufacturer's directions.
Serve with additional powdered espresso sprinkled on top.
