Espresso Chocolate Ice Cream
6 large egg yolks
1/2 cup sugar
2 1/3 cups milk divided
5 ounces bittersweet chocolate coarsely chopped
1 tablespoon ground espresso powder (See Note)
Whisk together egg yolks and sugar in medium bowl. Heat 2 cups of
the milk to boil in medium saucepan over medium-high heat. Slowly
whisk about 1 cup hot milk into egg mixture. Pour mixture back into
pan.
Reduce heat to medium-low. Cook, stirring constantly, until mixture
coats back of wooden spoon, about 5 minutes. Stir in remaining 1/3
cup milk, chocolate and espresso powder. Cook, stirring frequently,
until chocolate melts.
Pour mixture into medium bowl. Place bowl over larger bowl filled
with ice water. Stir mixture until cool to touch, being careful not
to get any water into bowl.
Cover; refrigerate at least 1 hour or overnight. Transfer to ice
cream-maker and freeze according to manufacturer's directions. Makes
8 servings.
Note: Finely ground espresso beans can be substituted for powder,
but the ice cream may have a grainy texture. |