12676 Makes 8 cups ice cream Wed Aug 06 07:40:48 -0700 2008 Wed Feb 04 10:23:21 -0800 2009 Licensed http://www.chow.com/recipes/12676 Wed, 04 Feb 2009 18:23:21 GMT We use this rich, intense ice cream for our Cappuccino Meringue Pie (page 299), but you might also enjoy it paired with Mocha-Pecan Pie (page 131), Baked Apple Dumplings (page 222), or an Eskimo Pie (page 296) with a Chocolate Crumb Crust (page 41).

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Freeze the empty container in which you plan to store the finished ice cream.

Grind the espresso beans a little coarser than those you'd use for drip coffee.

In a large nonreactive saucepan, combine the espresso, milk, and cream. Heat gently until the mixture is steamy and hot, with tiny bubbles forming at the pan's edge. Don't let it boil. Turn off the heat and let the mixture sit for at least 10 minutes to allow the espresso to brew. Strain the ground espresso beans from the milk using a fine sieve. Discard the beans and return the milk to the pan.

With an electric mixer, whip the yolks and sugar until they are pale yellow and silky looking. The mixture should stiffen up enough to hold its shape. With the mixer running, or whisking briskly by hand, add the hot milk slowly, in a thin stream, mixing the whole time. Add all of the milk.

Prepare an ice water bath in a bowl large enough to surround the top half of a double boiler. Use lots of ice cubes and about 1 quart of water.

Prepare a double boiler and cook the milk mixture in the top of it over medium heat, stirring constantly until the mixture thickens. To test it, remove the pan from the heat and coat the back of a wooden spoon with the mixture; if a line drawn through the coating holds its shape, the custard is thick enough (185°F on an instant-read thermometer). Do not cook it beyond this point or the custard will curdle. Move the top of the double boiler over to rest in the ice water bath, stirring the custard to cool it down as quickly as possible. When the mixture is very cold, it can be refrigerated in a tightly sealed container to further develop the flavors overnight, or it can be made up immediately as follows.

Add the cream and salt and mix well. Pour the ice cream custard into the ice cream machine and mix it for 15 to 20 minutes, until it's the consistency of soft-serve ice cream. (Be careful: Overmixing can churn your cream into butter—there will be little flecks of it everywhere if this happens.)

Quickly fill the prechilled container with the ice cream, using a spatula to compress it. Cover the container and thwack it down on the counter a few times to get the air bubbles out. Place a layer of waxed paper directly on top of the surface of the ice cream and cover it tightly with the lid of the container. Allow the ice cream to set up in the freezer for at least 4 hours before serving.

Ice cream is best served within a couple of days. For the best-tasting ice cream flavors, ice cream is ideally served softened a bit. To achieve the proper consistency, take hard ice cream from the freezer and temper it in the refrigerator for 20 to 30 minutes before serving.

]]> http://www.chow.com Ron Silver and Jen Bervin 50 Main 1½ cups good-quality espresso beans

]]> 4½ cups whole milk

]]> 1 cup egg yolks, plus 1 more yolk (about 15 yolks)

]]> 2¼ cups sugar

]]> 3 cups heavy cream

]]> Pinch salt

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