Amid the flurry of job search related activity (Yay!), I’ve been inattentive to my newborn blog. I missed not only the chance to post about last weekend's sweet treat but also missed the opportunity to blog about the celebration of Lily Pulitzer’s birthday on September 20th. So... here’s to making up for lost time!
Last weekend, we were invited to a dinner party at the house of a member of the crew on the Sailor’s boat. The Sailor, who also happens to be a wonderful cook, used his (yes, his-- He so desperately wanted it on our wedding registry) Ice Cream attachment for the Kitchen-Aid mixer to make Espresso Ice Cream that was out of this world delish!
Espresso Ice Cream, Barefoot Contessa Family Style
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 1 quart
Ingredients:
3 cups half-and-half
6 extra large egg yolks
2/3 cup sugar
pinch of salt
2 ½ tablespoons ground espresso coffee beans
1 tablespoon coffee liqueur (Kahlua)
1 teaspoon pure vanilla extract
4 oz (1/2 cup) chocolate covered espresso beans, chopped
Directions:
Health the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile in the bowl of an electric mixer with the paddle attachment , beat the egg yolks, sugar and salt until mixed. Slowly add hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cover over medium-low heat, stirring constantly with a wooden spoon for 5-10 minutes, until it’s thickened and the cream coats the back of the spoon.
Pour the cream through a fine meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur and vanilla and refrigerate until completely chilled.
Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer’s directions. Mix in the chopped espresso beans, spoon into a container and allow to freeze for a few hours. Soften slightly before serving.
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