Espresso Ice Cream
From: Desserts by Nancy Silverton
Copyright Nancy Silverton, 1986
Reprinted with Permission of Biscuit Books
Our Price: $18.20 Retail Price: $26.00 You Save: 30%

1 cup decaffeinated espresso coffee beans
3 cups heavy cream
1 cup milk
8 egg yolks
1/2 cup granulated sugar
2 tablespoons finely ground fresh espresso beans
2 tablespoons coffee liqueur

1. Crack and lightly crush the coffee beans by rolling lightly with a
rolling pin or pressing with the bottom of a pan. Do not grind the coffee,
because the fine grounds added at this point will discolor the ice cream.
2. In a large saucepan, scald the cream, milk, and coffee beans. Remove
from heat, cover, and let flavor infuse for 30 minutes. Strain and discard
coffee beans.
3. In a large bowl, beat together the egg yolks and sugar for a few
minutes until the sugar has dissolved and the mixture is thick and pale
yellow; set aside.
4. Reheat cream to scalding. Pour about one-fourth of the hot cream into
the egg yolks, whisking continuously. Return to the saucepan and whisk
together with the remaining cream. Cook over low heat, stirring constantly
with a wooden spoon, until the mixture thickens enough to coat the back of
the spoon. Strain through a fine-mesh strainer into a bowl. Whisk a few
times to release heat. Stir in ground espresso and coffee liqueur. Chill.
5. Freeze in an ice cream machine according to manufacturer's