Ice Cream Chef: Jason
What inspired this recipe? I wanted to create an all organic ice cream that provides guilt-free indulgence of my favorite food, flavors and textures -- including ice cream, chocolate, and coffee. So when I can combine the cool, soothing ice cream with a creamy coffee flavor, an espresso bean crunch and the melt-in-your-mouth goodness of dark chocolate shavings -- I am in my glory!
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: "It's the perfect combination of chocolate and coffee that makes me keep going back for more."
Creamy Espresso Crunch
Yields 1.5 Quarts
1.25 cups organic whole milk
3 tablespoons medium roast ground espresso beans
2.5 cups organic heavy cream
1 vanilla bean
.75 cup extra fine granulated sugar
6 organic egg yolks
.25 cup organic dark roast espresso beans
2.25 oz organic dark chocolate
1 teaspoon organic pure vanilla extract
Pinch of sea salt
1. Heat one cup of the milk and add it to the French Press with the espresso grounds. Infuse for 10 minutes.
2. As the milk finishes infusing with the espresso grounds, add the cream and remaining milk to a pot on the stove over medium heat. Split the vanilla bean and scrape the seeds into the cream & milk mixture. Then add the vanilla bean pod as well. Combine the espresso infused milk and bring to a simmer for 20 minutes, stirring periodically to prevent burning.
3. On high speed, use an electric hand mixer to combine the egg yolks and the sugar in a bowl until the mixture turns to a pale yellow color and becomes light and fluffy.
4. Using a ladle, add 1/4 of the hot cream mixture to the egg and sugar mixture and mix on low speed. Add more cream and mix until about 3/4 of all cream is mixed with the eggs and sugar. Remove the vanilla bean pod from the pot and discard.
5. Transfer the egg, sugar, cream mixture back to the pot and slowly heat to 170 degrees fahrenheit while constantly stirring.
6. Add the vanilla to a clean bowl and then add the cream mixture from the stove. Add the salt and stir the mixture.
7. Cool overnight in the refrigerator with plastic wrap on the custard's surface.
8. The next day add to your ice cream machine and freeze according to the manufacturer's instructions.
9. Use a knife to create chocolate shavings and crush up the espresso beans using a mortar & pestle. As the ice cream begins to thicken substantially, add the chocolate shavings and espresso beans.
10. When the machine stops, transfer ice cream immediately to a stainless steel container and cover before storing in the freezer until ready to serve.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest.
The Entries So FarHere's a list of all the entries so far. Click the thumbnail to go to the entry.
• Roasted Apricot Ice Cream with Almond Praline Ripple
• Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream
• Blueberry Brie Tart Ice Cream
• Grape Ice Cream
• Basil Infused Ginger and Cinnamon Ice Cream
• Rosemary-Lime Sparkle Ice Cream
• Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
• Visions of Sugar Plum Ice Cream
• Cherry Cheesecake Ice Cream
• Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
• Mint Raspberry with a Chocolate Swirl
• Spice Cream with a Twist
• Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
• Pink Lemonade Ice Cream
• No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears
• Janine's Blueberry Basil Ice Cream
• Grand Marnier Apricot Ice Cream With Almonds
• Ovaltine Chocolate Chunk Chunk Ice Cream
• Blueberry Coffeecake Ice Cream "Cone"
• Coconut and Thai Basil Ice Cream
• Mango Chili Ice Cream
• Creamy Espresso Crunch