Gingerbread Coffee Almond Chip
comments (2) July 1st, 2009 in Gallery
nuggetmonkey, member
28 users recommend
Coffee ice cream with chocolate chips & toasted almonds, layered with gingerbread
I started with the coffee ice cream recipe in David Lebovitz's The Perfect Scoop, and added drizzled chocolate & toasted almonds. Rather than stirring in the gingerbread to the ice cream maker (could crumble apart & ruin the ice cream texture), I layered it like a parfait as I transfered the ice cream to the container. This ice cream is a more appropriate winter creation, as it was inspired by the popular gingerbread lattes. But I still like to eat it anytime! Creamy texture, satisfying crunchy chunks and spicy gingerbread. Mmm.
Gingerbread Coffee Almond Chip Ice Cream
Yields about 1 quart
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1-1/2 cups coarsely crushed medium-roast coffee beans
5 large egg yolks
4 oz. dark chocolate, melted
1/2 cup toasted almonds
1/2 cup crumbled gingerbread chunks
INSTRUCTIONS
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the crushed coffee beans. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the coffee beans in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70°F by stirring it over the ice bath.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. As the ice cream finishes churning, drizzle the melted chocolate into the ice cream maker while it’s still running to create mini chips. Fold the toasted almonds and gingerbread into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Recipe Used: My own design - Gingerbread Coffee Almond Chip (adapted from David Lebovitz's Coffee Ice Cream)
posted in: Gallery, ice cream, coffee, gingerbread
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