2 1/2 cups milk
1 vanilla bean or 1 tbspn pure vanilla extract
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream
1/2 cup whipped cream
1/4 cup unsweetened cocoa
4 cups strong American coffee
Bitter cocoa
Directions: one line for each direction. When saved the lines will be numbered.
* Note: You may substitute 4 tablespoons instant coffee mixed with 1/4 cup water for the espresso.
Place milk and vanilla bean into a 2-quart saucepan, bring to a boil, remove from heat and add espresso. In a mixing bowl beat the eggs to golden and gradually add sugar until light yellow ribbons have formed.
Place back into milk pan and cook slowly until mixture coats back of spoon thickly and sets slightly to custard. Texture should resemble thick gravy. Do not boil or mixture will curdle. Remove vanilla bean and cool in refrigerator for 1/2 hour.
Whip cream to stiff peaks and fold into custard mixture. Place mixture into ice cream machine and freeze according to manufacturers instructions. Remove and freeze 2 hours.
Place 1 scoop coffee ice cream into each of 4 water glasses. Pour 1 cup of cooled coffee over each scoop, dollop with remaining whipped cream and dust with bitter cocoa.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 756
Calories from Fat 60.6%
Total Fat
52g
Cholesterol
483mg
Sodium
128mg
Carbohydrate
63g
Dietary Fiber
2g
Protein
13g
Points 20
Exchanges: 1/2 Lean Meat
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2A32) - from the TV FOOD NETWORK
