Coffee, Chocolate Chip Ice Cream
2 cup heavy cream
1 cup milk
1/2 vanilla bean split scraped
3 tbl ground espresso beans
6 lrg egg yolks
1/2 cup granulated sugar plus
6 tbl granulated sugar
1/2 cup semi-sweet chocolate chips
Heat the heavy cream, milk, vanilla bean and espresso in a large,
heavy-bottomed saucepan over medium heat. Place the egg yolks and
sugar in a heatproof mixing bowl and beat until pale yellow in color
and all of the sugar has dissolved. Temper about 1/2 cup of the
cream mixture into the egg mixture and whisk vigorously to
incorporate well. Add the egg mixture to the saucepan with the cream
mixture and cook, stirring constantly with a whisk, or wooden spoon.
Be sure to stir in the corners of the pot and lower the heat
slightly. Stir the pot for 4 to 5 minutes or until the custard has
thickened enough to coat the back of a spoon.
Remove from the stove and strain the custard through a fine mesh
sieve into a clean bowl. Place the bowl in another bowl half-filled
with ice and water to cool the custard. To chill the custard faster,
stir it occasionally with a spoon.
Pour the chilled custard into an ice cream machine. Churn according
to the manufacturer's instructions, and fold the chocolate chips
into the partially frozen custard. Pack into an airtight container
and freeze until ready to serve. This recipe
yields about 6 servings. |