Preparation:
MOCHA CHIP ICE CREAM
1 cup heavy cream
1 cup half and half
1/4 cup espresso beans
1 tablespoon unsweetened alkalized cocoa powder
4 large egg yolks
1/2 cup granulated sugar
pinch salt
2 teaspoons vanilla extract
4 ounces bittersweet chocolate -- coarsely chopped
MOCHA SAUCE
3 ounces semisweet chocolate -- finely chopped
2 teaspoons espresso powder
2/3 cup heavy cream
1/2 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
MAKE THE CHOCOLATE ICE CREAM
1. Put the chocoalte into a medium bowl.
2. In a medium bowl, using a wire whisk, stir the yolks sugar and salt until blended.
3. In a heavy medium saucepan, bring the cream and milk to a gentle boil. Remove the pan from the heat. Gradually whisk about a cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan.
4. Continue cooking over medium-low heat, stirring constantly with a wooden sppon, for 3 to 5 minutes, until the custard has thickened slightly. Do not allow the custard to boil. It is done when you can run your finger down the back of the coated spoon
and the path remains in the custard.
5. Immediately remove the pan from the heat, and pour the custard over the chocolate. Let stand for 30 seconds and then whisk until smooth. Strain the chocolate custard through a fine-meshed strainer into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir in the vanilla. Cover the surface of the custard with plastic wrap and refrigerate for 2 hours, or until very cold.
6. Scrape the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a covered container and freeze for at least 2 or 3 hours, or overnight.
MAKE THE MOCHA CHIP ICE CREAM
1. In a medium saucepan, combine the cream, half-and-half and espresso beans. Bring to a gentle boil, and remove from the ehat. Place the cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot cream mixture to the cocoa and stir well until a smooth paste forms. Return the cocoa powder mixture to the saucepan and whisk until smooth. Cover and allow to infuse for 30 minutes.
2. In a medium bowl, using a wire whisk, stir the yolks, sugar and salt until blended.
3. Strain the cream mixtue through a fine-meshed strainer into a heavy medium saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended
. Return this mixture to the saucepan.
4. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly. Do not allow the custard to boil. It is done when you can run your finger down the back of the coated spoon
and the pat remains in the custard.
5. Immediately remove the pan from the ehat and strain the custard through a fine-meshed strainer into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or unilt cool. Remove the bowl from the ice water and stir in the vanilla. Cover the surface of the custard with plastic wrap and refirgerate for 2 hours, or until very cold.
6. Scrape the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Just before the ice cream is ready, add the chocolate and process until evenly distributed throughout the ice cream. Pack the ice cream into a cobered container and feeze for at least 2 or 3 hours, or overnight.
MAKE THE MOCHA SAUCE
2. Put a small scoop of the chocolate ice cream in the bottom of each of the six parfait glasses, and top each one with a small scoop of the moxha chip ice cream. Drizzle some of the moxha sauce over each serving. Repeat the layering process with the r
emaining ice cream and sauce. Top each parfait with a dollop of whipped cream and a few chocolate covered coffee beans. Sift cocoa powder over the top and serve immediat |
