Sunday, April 01, 2007

Double Shot Espresso Kahlua Ice Cream

I made some 'coffee' ice cream this weekend, and it was delicious. I think I've finally nailed the consistency, creaminess, and taste. No pictures, but I'm just going to jot down the proportions for future reference here.

Double Shot Espresso Kahlua Ice Cream

- 1 quart light cream
- 4 jumbo egg yolks
- white sugar, about 1/2 to 1 cup.
- 3-4 Tbsp Medaglia D'Oro Instant Espresso Powder
- 2-3 Tbsp Kahlua

Make the standard custard base.

  1. Whisk yolks and sugar together. Add sugar until it looks thick and mayonnaise-ish.
  2. Heat cream, add in Espresso Powder and Kahlua to taste.
  3. Cool cream mixture slightly, temper with yolks.
  4. Reheat tempered egg yolk mixture, over low heat, whisking constantly.
  5. Remove from heat once slightly thickened, cool off in water bath.
  6. Refrigerate for a couple hours.
  7. Mix in ice cream machine.
  8. Remove to separate container, let freeze overnight.

My Typical Dinner

Here's my dinner for tonight.

Thinly sliced some previously made Chinese pot roast, cooked with some mao dou (young soy beans) and doufu gan (dried tofu). Then for veggies I stir fried some Chinese eggplant on high heat (the trick is maintaining the purple color) and xiao bai cai (commonly referred to as 'Asian vegetables').

And to go with it, some brown rice.