Tech support makes me question my faith in humanity.
In any case, I've already updated myself on Jenna Marbles videos so I thought I'd blog instead about ice cream. I'm so funny, I know. If you don't get the blatant pun, you can't sit with us.
This recipe comes from a brilliant little cookbook by the owners of Humphrey Slocombe Ice Cream in San Francisco, CA. If you are in the Bay Area at any point in time, specifically the Mission District, haul ass to HS and prepare to experience heaven. These dudes go so far and beyond the typical realm of ice cream they make Hagen Daaz look lame. I mean, come on. They have a hibiscus-beet sorbet on the menu. And their most popular ice cream has whiskey and corn flake cookies in it. Talk about thinking outside the freezer.
Anyway, I chose a recipe near and dear to my caffeine-addicted heart: coffee ice cream with chicory. Coffee and chicory (an additive that makes coffee stretch further) is a drink native to New Orleans, Louisiana and well known to those who can't afford to be generous with the coffee scoop. Coffee and chicory is slightly more bitter than regular coffee but for those who have strong stomachs and no fear of ulcers, it's fantastic. Turn that stuff into ice cream and you have a serious hit on your hands. If you're really a glutton for punishment, or maybe just a glutton, add some bittersweet chocolate sauce. It's impossible to eat just one bowl of this stuff; it is literally the best coffee ice cream I've ever tasted. The trick is using coffee you'd actually want to drink. That's because that Folger's was disgusting!
No ice cream maker? No problem. You can do it the ghetto way by pouring the cream base into a large pan and, after putting it into the freezer, scraping it around every hour or so until it starts to solidify. I have the basic ice cream maker that Cuisinart makes and I really like it -- super easy to use. Be sure to freeze the barrel well ahead of time if you plan to make ice cream though. It won't thicken if the barrel isn't completely frozen through. Give it at least 8 hours or overnight to be on the safe side.
Notes:
a. Read through the recipe a few times before you attempt. There are a lot of steps that need to be followed exactly or your custard will suck. Don't get freaked out though, they're not hard, just nitpicky.
b. This recipe is time consuming: you need to chill the custard so that the flavors strengthen and you have to strain all the coffee grounds and chicory out before you put it in your ice cream maker. Make this a day or two ahead if you intend to serve it to a crowd.
c. I have now been listening to the phone ring for 1 hour, 24 minutes and 9 seconds.
To buy the ice cream maker I have: http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_1?ie=UTF8&qid=1345501920&sr=8-1&keywords=ice+cream+maker
To buy the Humphrey Slocombe Cookbook: http://www.amazon.com/Humphry-Slocombe-Ice-Cream-Book/dp/1452104689/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1345501986&sr=1-1-catcorr&keywords=Humphrey+Slocombe
Ingredients:
2 C heavy cream
1 C whole milk
1 tsp. salt
3 egg yolks
1 C. sugar
3 tbs. strong ground coffee
1 tbs. ground chicory
1/2 C sweetened condensed milk
1. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine mesh strainer.
2. In a large, heavy bottomed, non-reactive saucepan over medium heat, combine the cream, milk and salt and cook, stirring occasionally until hot but not boiling.
3. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
4. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the remaining cream mixture and return it to medium heat.
5. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
6. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory and condensed milk while it's hot (you can't cook condensed milk because it'll burn). Let cool, stirring occasionally.
7. When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, pour it through a fine-mesh strainer into an ice cream maker and spin according to manufacturer's instructions.
Eat immediately or transfer to an airtight container and freeze for up to 1 week.
Makes about 1 quart.
For the bittersweet chocolate sauce:
1 C water
2 C sugar
1/2 C corn syrup
1 C butter
1/2 C bittersweet chocolate, chopped (preferably at least 80% cacao)
3/4 C unsweetened cocoa powder
2 tsp. salt
1 tbsp. vanilla extract
1. In a large, heavy bottomed, non-reactive saucepan, combine the water, sugar, corn syrup and butter and bring to a boil over medium-high heat, stirring often. Simmer until the sugar is dissolved, about 10 minutes.
2. In a large heatproof bowl, combine the cocoa powder, chocolate, salt and vanilla. Pour in the hot liquid and stir until smooth. Store covered in the fridge; it will keep forever (but you'll probably eat it within a week).
Makes about 1 quart
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