1 quart; about 8 servings
This recipe demands time, care, and concentration. But even if it
were twice as much effort, I'd still make it; that's how good it
is. A strongly-flavored dessert that is best-suited to adults, this
begins with actual caramelization of sugar, and a custard (the ice
cream base) is "built" around that. This ice cream takes
much longer to freeze than most others I've worked with, and it
never freezes too hard to scoop directly from the container. While
I usually add a couple of tablespoons of a liqueur to an ice cream
so it won't freeze too hard, if you do that here the ice cream will
stay very soft--too soft, in my opinion.
need a candy thermometer and a 1 quart ice cream churn to make this.
Serve scoops in a wine glass or small brandy snifter with a splash
of chocolate liqueur over the top--but send the kids to bed first!
Use a good brown crème de cacao or a reputable (dark) chocolate
liqueur (I believe Godiva makes one; other companies might, too).
cups granulated sugar
3 egg yolks, from eggs graded "large"
2 cups heavy cream, divided
2 Tbsp. instant nonfat dry milk powder
2 to 3 tsp. instant coffee granules
1 cup whole milk
1 tsp. vanilla
Chocolate liqueur OR brown crème de cacao
a fine-meshed strainer over a heatproof liquid glass measuring cup
of 1 quart capacity. Set aside near stovetop.
sugar in a heavy-bottomed, nonaluminum, 3 quart pot; set aside.
Place yolks in small heatproof bowl; add about 1/4 cup heavy cream
(reserve remainder). With fork, beat to mix well. Set aside near
heavy-bottomed, nonaluminum 1-1/2 to 2 quart pot, combine dry milk
powder and coffee granules. Add remaining cream and all of milk.
With large spoon, stir well. Set over low heat, stirring occasionally,
3 quart pot with sugar over medium-high heat. Stir occasionally
with large wooden spoon until sugar begins to melt. Reduce heat
to medium-low. Continue stirring frequently. Sugar will clump into
small chunks, resembling white aquarium gravel, as it heats and
you stir--OK. As more sugar melts, you might want to mash some of
these chunks lightly into the melting sugar with the edge of the
bowl of the spoon. Keep an eye on the heating coffee liquid, stirring
occasionally; when it is very hot and a wrinkled "skin"
appears on the top surface, turn off the heat under that pot, but
leave on stovetop.
stirring the sugar; as more melts, stir more frequently until you
are stirring constantly. Some sugar may clump on the sides of the
pot or the bowl of the spoon--OK. It will melt later. As the melting
sugar begins to brown, stir constantly until all lumps are gone
and the sugar is a rich caramel color; it may be smoking hot at
this point. Don't rush the process by turning up the heat, or you
may burn the sugar.
instant the sugar is completely caramelized, VERY CAREFULLY add
about 1/3 of the hot liquid to the caramel. BE CAREFUL!!!! The caramel
will bubble up and spatter furiously as you do so (now you know
why you needed such a large pot!). Keep stirring this mixture over
medium-low heat until the liquid is incorporated into the caramel,
then gradually add the remaining coffee liquid. Stir over medium-low
heat until steaming hot and smooth; any caramel that was stuck to
the pot or the spoon should have melted by this time. Remove from
the yolk mixture constantly with the fork, very gradually add about
a cup of the hot caramel liquid to it. Then, stirring the caramel
liquid constantly, add the yolk mixture back into it. Set mixture
over medium heat and stir constantly until it reaches a temperature
of 175 to 176 degrees F on a candy thermometer. When end temperature
is reached, remove pot from heat. Stir in vanilla. Immediately strain
into heatproof liquid measuring cup. Custard will be thin.
briefly, then chill until very cold (overnight is fine). To cover,
cut a circle of paper towel slightly larger than top surface of
measuring cup; place paper towel circle gently over top of measuring
cup, then cover tightly with plastic wrap (this will prevent any
condensation that forms from dripping back into the custard).
20 minutes before churning, place a 1 quart plastic container and
cover into the freezer. Churn custard according to manufacturer's
instructions; ice cream will still be very soft after churning.
Quickly turn in to chilled carton; cover and place in freezer. Freeze
at least 12 hours before serving. Serve within three days of churning.
serve, place scoops of ice cream into small wine glasses or brandy
snifters; top each scoop with a splash of chocolate liqueur. Serve
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