Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Espresso Frozen Custard
- Prep time
- 30 to 40
- Total Time
- 30-40 mins + chill and freeze time
- Servings
- 4-6
"The most astounding dessert I’ve ever tasted,” is how my husband describes this velvety frozen custard. Because it’s so plush, even a small serving will be completely satisfying.
Ingredients
- 2⁄3 cup espresso coffee beans
- 1⁄2 vanilla bean pod (If you don’t have a vanilla bean, substitute 2 teaspoons vanilla extract, and add it after you strain the custard.)
- 1 1⁄2 cups Organic Valley Heavy Whipping Cream
- 1 1⁄2 cups Organic Valley Half and Half
- 3 large Organic Valley Egg yolks
- 2⁄3 cup sugar
- 1 tablespoon flour
- 1⁄4 teaspoon salt
Directions
1. Place coffee beans in a plastic bag; pound them with a flat heavy instrument to coarsely chop them. Split vanilla pod lengthwise; scrape out seeds. Combine coffee, vanilla beans and skin, heavy cream and half & half in a heavy saucepan. Bring to simmer, turn off heat, cover pan and let stand 30-60 minutes to steep the coffee and vanilla in the hot cream.
2. Whisk egg yolks in a bowl until smooth. Gradually whisk in the sugar until the mixture is thickened and pale. Whisk in flour and salt. Gradually whisk in the coffee-cream mixture. Return mixture to pan and cook, stirring constantly and without boiling, until custard thickens enough to coat the back of a wooden spoon, 6-8 minutes. Strain through a fine-mesh strainer into a clean bowl. Let cool, stirring occasionally. Cover and chill thoroughly.
3. Stir the custard mixture. Freeze in an ice cream machine according to manufacturer’s directions. Enjoy the frozen custard right after churning or transfer it to an air-tight container and freeze it 4-8 hours before serving.
Serving Suggestions
For an Italian slant, serve this in tiny espresso cups and then add a drizzle of anise (licorice-flavored) liqueur and a few chocolate-covered coffee beans.
Copyright by Terese Allen
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