Sunday, July 17, 2011

Cappucino Ice Cream

Naughty, naughty, naughty post! I tried to stop it and it just wrote itself.

This is what happens when you combine free time with an  ice cream maker and the need to clear out your pantry because you are moving.

This recipe comes from Marcella's book called Marcella's Italian Kitchen. In case you haven't figured it out yet, I love Marcella. Her ingredient lists are so simple. This ice cream is just coffee grinds, milk, sugar, and egg yolks. Since there are so few ingredients, it is important that they are good ingredients. For example, be sure that you are using fresh coffee ginds(unbrewed) that would make a coffee you would want to drink. Don't go grabbing at any old preground, flavoured, canned business you find at the store or you'll regret it.

Cappuccino Ice Cream
Adapted from Marcella's Italian Kitchen
2 egg yolks
1/4 cup sugar
1/2 cup fresh, usused coffee grinds
2 1/2 cups whole milk
1 Tablespoon cocoa powder

Combine milk and coffee grinds in a pan and bring to a gentle simmer for 3-4 minutes. Meanwhile, beat the egg yolks until pale yellow and slightly frothy. Beat in sugar and cocoa if you are using it. When the milk is done, strain out the coffee grinds. In a thin stream, whisking constantly, add the hot milk to the egg yolks. Whisk thouroughly. Let cool and then place in the fridge to get completely (completely!) cool. Add to ice cream machine according to manufacturer's directions, or you can follow David Leovitz's version of ice cream without the maker!

1 comment:

  1. Yum! I will put this on my ice cream to do list, right below cherry ice cream from 101Cookbooks.