Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, October 1
Indian Espresso Ice Cream
In honor of the current "indian summer" the Duke City area is experiencing:
. . . I just made a small batch of insane espresso ice cream. Ok, ok.... ice milk.
But damn, was it rich. I didn't even stop to take a picture, so the above is a lovely painting by Duane Keiser to give you a feel for the richness of this treat.
Espresso Ice Milk
(makes 1.5 cups - ONE serving on a warm late-summer day)
2/3 cup nonfat milk powder
2 teaspoons instant espresso or coffee granules
1/4 cup maple syrup (or equivalent sweetening device)
1/8 teaspoon kosher salt
2 large egg yolks
vanilla extract (optional)
Combine milk & coffee powder with 1 cup water.
Heat to simmer in a small saucepan.
Beat together yolks, sweetener, and salt.
Pour some of the milk into the egg yolks, whisking to warm it all up, then pour the yolk mixture back into the pan with the rest of the milk.
Cook, stirring continuously, until slightly thickened.
Chill overnight, add vanilla if desired, then churn in ice cream machine.
Allow to harden for a few hours before devouring, if you can wait that long.
Savor the buzz.
Time posted: 17:02 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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