Mocha madness part 2

6 servings

Ingredients

Quantity Ingredient
- Judith Sutton

Directions

Continued:

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.

Immediately remove the pan from the heat 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

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. 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 covered container and freeze for at

least 2 or 3 hours, or overnight.

Make the mocha sauce:

Combine the chocolate and espresso powder in a medium bowl. In a small

saucepan, combine the cream, sugar, and butter. Cook over medium-low

heat, stirring with a wooden spoon, until the sugar has dissolved and

the mixture comes to a gentle boil. Pour the cream mixture over the

chocolate. Let stand for 30 seconds to melt the chocolate. (The sauce

can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the

top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.) 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

mocha chip ice cream. Drizzle some of the mocha sauce over each serving.

Repeat the layering process with the remaining 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 immediately.

Submitted By CHARLENE DEERING On 03-13-95

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