Mocha madness - part i

6 servings

Ingredients

Quantity Ingredient
RICH CHOCOLATE ICE CREAM:
6 ounces BITTER CHOCOLATE, CHOPPED
4 larges EGG YOLKS
¾ cup GRANULATED SUGAR
dash SALT
1 cup HEAVY CREAM
1 cup MILK
2 teaspoons VANILLA EXTRACT
MOCHA CHIP ICE CREAM:
1 cup HEAVY CREAM
1 cup HALF-AND-HALF
¼ cup ESPRESSO BEANS
1 tablespoon ALKALIZED COCOA POWDER
4 larges EGG YOLKS
½ cup GRANULATED SUGAR
dash SALT
2 teaspoons VANILLA EXTRACT
4 ounces BITTER CHOCOLATE, CHOPPED
MOCHA SAUCE:
3 ounces SEMISWEET CHOCOLATE, CHOPPED
2 teaspoons ESPRESSO POWDER
⅔ cup HEAVY CREAM
⅓ cup GRANULATED SUGAR
1 tablespoon UNSALTED BUTTER
1 teaspoon VANILLA EXTRACT
GARNISH:
SWEETENED WHIPPED CREAM
CHOCOLATE-COVERED ESPRESSO BEANS
UNSWEETENED COCOA POWDER

Directions

Make the chocolate ice cream: Put the chocolate into a medium bowl.

In a medium bowl,using a wire whisk,stir the yolks,sugar and salt until blended. In a heavy medium saucepan, bring the cream and milk to a gentle boil. 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.

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 path remains in the custard. Immediately re- move 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 the custard for 5 to 10 minutes, or until cool. Remove the bowl from the 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.

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: In a medium saucepan, combine the cream, half- and-half and espresso beans. Bring to a gentle boil, and remove from the heat. 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. In a medium bowl, using a wire whisk, stir the yolks, sugar and salt until blended. Strain the cream mixture 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. 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 path remains in the custard.

Submitted By JIM WELLER On 11-29-95

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