Coffee Ice Cream with Espresso Brittle Swirl
Yields about 1 quart.
2 cups heavy cream
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at 400F and crushed
8 egg yolks
3/4 cup sugar
1 recipe Espresso Brittle (below)
In a medium
saucepan, heat the cream, milk, and crushed coffee beans to just under a
boil. Remove from the heat and let stand at least 1 hour for the beans to infuse
In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture
into the egg yolks, whisking until well blended.
Return this mixture to the saucepan and cook over medium heat, stirring
constantly, until it thickens slightly, enough to coat the back of a wooden
spoon. Strain the custard through a fine
mesh sieve and chill.
Freeze in an ice-cream
maker following the manufacturer's instructions. When frozen but still soft,
transfer the ice cream to a stainless-steel bowl and swirl in the chopped
brittle with a spatula. Cover the ice cream tightly with plastic wrap and
freeze. Garnish with the remaining shards of brittle, when serving, if you like.
Yields about 1 cup.
1 cup sugar
1/4 cup water
2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor
to medium-fine crumbs
1 oz. (2 Tbs.) butter
Line a baking
sheet with kitchen parchment and spray the parchment with nonstick cooking
spray or grease it lightly.
In a medium
heavy-based saucepan, combine the sugar and water. Heat over high heat,
swirling the pot occasionally (don't stir it) for even color, until it turns
light amber. Add the crushed espresso beans (don't worry if the sugar seems to
foam), swirl them around in the caramel, and continue to cook until the caramel
turns brown. Remove the pan from the heat.
Carefully whisk in the butter and salt (the butter will sputter). Immediately
pour the brittle onto the prepared baking sheet, quickly tilting the baking
sheet to get the brittle to flow into a thin layer (be
careful -- the brittle is very hot). As it cools and slows down, use
a metal spatula to spread it into an even thinner layer. Let cool. Chop
two-thirds of the cooled brittle into small pieces by sealing it in a plastic
bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer
if you don't want the powder. Break the remaining brittle into shards and use
them to garnish bowls of the ice cream.
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