Ok, so 7 days after my Godiva Chocolate Truffle Coffee arrived, I am still loving it. Today's recipe incorporates the ultimate Ice Coffee transformation. I used brewed iced coffee and turned it into a yummy and soft ice cream.
When Rick and I got married, I got an ice cream maker. Tried it once, failed miserably and never touched it again. Till my dear friend and co-foodie partner at work Sarah, started whipping up some yummy treats in her machine. She totally inspired me. Sarah, this one is for you!
@Godiva Chocolate Truffle Coffee Ice Cream
* No ice cream maker? No problem. Keep reading.
Ingredients:
- 3/4 cup sugar
- 3 large egg yolks
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- Godiva Chocolate Truffle Coffee. 3/4 cup Whole bean or 5 table spoons ground
- *Whole bean would be easier
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder (optional)
- 1/2 cup chocolate chips
Method
In a medium mixing bowl, beat the sugar into the yolks until the are thick and pale yellow. Beat in the flour, cocoa and salt. Set aside
Combine milk, vanilla and whole beans in a heavy medium sized saucepan. Bring to a boil over medium heat. lower heat, cover and keep warm for 20 mins. I used ground coffee. I warmed the milk and cream in the microwave first, then brewed in a french press.
Remove the coffee beans with a skimmer of slotted spoon. Slowly beat the warm milk or brewed coffee into the eggs and sugar. Just a wee bit at a time, to slowly warm the egg mixture. You don't want to cook the eggs. Once the eggs have been warmed finish adding the rest of milk/brewed coffee. Whisk well. Pour the rest of the mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens. Be careful not to let the mixture boil.
Remove from the heat and put in fridge to let cool. Overnight is best.
While waiting for custard to chill. Chop or blend your chocolate chips into fine pieces.
Stir the cooled custard and then pour into your ice cream maker. When the mixture thickens slightly pour in the chocolate chips.
**you can skip the ice cream maker and just pour straight into a freezer safe container. Let set for 3 hours, then mix in the chocolate chips. Ice cream may not be as airy, but still yummy.
When done (ice cream will be a soft serve consistency) transfer to a freezer safe container and freeze for 2 hours.
Check back later this week for my post on Godiva Chocolate Truffle Coffee Ice Cream Pie.
Here is a sneak peak!
No comments:
Post a Comment