Show: Ice Cream Through the Ages
Jeri Quinzio offers this recipe from her new book Ice Cream: The Ultimate in Cold Comfort. She explains that “a favorite of 18th-century cooks like M. Emy, this delectable ice cream has intense coffee aroma and flavor, but it’s deceptively pale in color.”
2/3 cup coffee beans
1 1/2 cups whole milk
6 egg yolks
1/2 cup sugar
1 1/2 cups heavy cream
1 teaspoon vanilla
Combine coffee beans and milk in a medium-size saucepan over low heat and cook until about to boil. Remove from heat, cover and let steep for 10 to 15 minutes. Strain. Half fill a large bowl or saucepan with ice or ice water and set aside.
In another saucepan, whisk the egg yolks and sugar until thick and pale. Gradually stir the strained milk into the egg yolk mixture. When it’s all incorporated, return the pan to the heat and cook, stirring constantly, until it thickens enough to coat the spoon. Do not let it boil.
When it’s ready, pour it into a clean bowl, and set that in the one containing the ice. Be careful not to let any ice or water get into the ice cream mixture. Stir in the heavy cream and vanilla and continue stirring occasionally until it’s cooled off. Cover with plastic wrap pressed against the surface so it doesn’t form a skin on top. Chill for at least 12 hours.
Churn in your ice cream machine, following manufacturer’s instructions. Store tightly covered in freezer until ready to serve. Makes one quart.
Copyright Jeri Quinzio