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© 2009 . All rights reserved. stir_custard2

Good Bread Ice Cream

coffe_chip_ginger

I’m not settled on naming this ice cream Good Bread.  It doesn’t really have anything to do with the flavor – a creamy coffee ice cream with toasted almonds and chocolate chips, layered with gingerbread.  Good bread was a nickname, or “code name,” for a high school crush, so I associate the name with secret desire.  Ha ha.  Runner up is “coffee treat drink,” which is appropriate since this ice cream was inspired by a friend’s fancy for gingerbread lattes from Starbucks.  Original gingerbread sundae here. Oh – no – new title.  Gingerbread almond latte.  I like that.  Thanks facebook friends.

So now that that’s aside, this ice cream is an updated version of my original coffee chunk, which I served with gingerbread in sundae form last fall for said gingerbread latte-loving friend.  Congrats LaToya – this ice cream was hand made for you since you won the last Make Me Ice Cream Please!! contest.

How was it?  Great.  Loved it.  Even J, who’s not the ice cream lover, craves it for desert (I made a little extra for around the house =) )

The difference was I made the coffee ice cream base from David Lebovitz’s recipe in The Perfect Scoop.  This version has more cream, so the texture is much smoother and more dense and full.  Last version was icy – too much milk, and I hadn’t figured out how to make a proper custard yet.  Step by step pictures on how to make ice cream follow.  If you want ingredient proportions, go check out The Perfect Scoop.

infuse_in_milk

Infuse coffee beans in milk & cream (Intelligentsia Black Cat espresso)

beat egg yolks

beat egg yolks

add warm infused milk & beans to egg yolks

add warm infused milk & beans to egg yolks

cook custard

cook custard

add custard to cream (pour through sieve)

add custard to cream (pour through sieve)

chill

chill

Melt chopped dark chocolate with corn syrup to soften.  This is drizzled into the ice cream in the last minute of freezing in the machine.  The chocolate freezes into soft chips as it's drizzled in (without corn syrup the chocolate is hard and waxy).

Melt chopped dark chocolate with corn syrup to soften. This is drizzled into the ice cream in the last minute of freezing in the machine. The chocolate freezes into soft chips as it's drizzled in (without corn syrup the chocolate is hard and waxy).

Toasted, roughly chopped almonds are stirred into the ice cream before the chocolate, and the cubed gingerbread is layered with the ice cream when transfered from ice cream maker to container.

Toasted, roughly chopped almonds are stirred into the ice cream before the chocolate, and the cubed gingerbread is layered with the ice cream when transfered from ice cream maker to container.

Coffee almond chip ice cream layered with gingerbread.

Coffee almond chip ice cream layered with gingerbread.

One Comment

  1. Elana
    Posted 1 Jul ’09 at 12:28 pm | Permalink

    that looks Amazing!

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