* Exported from MasterCook *
China Moon Cappuccino Ice Cream
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup whole espresso beans
1 fat cardamom pod
1 stick crumbly cinnamon -- 1-inch long
1 3/4 cups half-and-half -- to 2 cups
1/2 cup sugar
1/2 cup strong brewed espresso -- (not the instant stuff)
Grind the espresso beans, cardamom, and cinnamon in a coffee or spice
grinder until fine.
Combine the ground mixture with 1 3/4 cups half-and-half and 1/2 cup sugar
in a small heavy saucepan. Bring to a foaming near-boil over moderate
heat, stirring to dissolve the sugar. Remove the pot from the heat, cover,
and let the mixture steep for 30 minutes until cool. (The acidity of the
beans may give the mixture a curdled look; disregard it.)
Strain the mixture through a fine-mesh sieve, pressing to extract every
drop. Discard the grounds. If you don't like the texture of the tiny
grains that slip through the mesh (an opinion on which people divide
quickly into warring factions), filter it a second time through a finer
sieve.
Stir in the brewed espresso. Taste. If the mixture is too strong for you,
add 1/4 cup more half-and-half and sugar by teaspoonfuls until the mixture
is a touch too sweet; the mixture should taste a touch too sweet; the
mixture should taste a touch too sweet at room temperature if it is to
taste perfect when frozen.
Freeze in an ice cream maker according to the manufacturer's instructions.
Store with a piece of plastic wrap pressed directly on the surface. Let
soften slightly before serving.
Makes 1 pint (4 one-half cup servings)
AuthorNote: I first began drinking coffee in Taipei, oddly enough. It was
thanks to a Central American coffee baron who built a swank, bohemian
coffee shop to house a devastatingly beautiful mistress, who played her
flamenco guitar into the wee hours to the applause of me and my artist
friends. It was all deliciously bizarre, and became a coffee maven.
My coffee passion extends to ice cream, of which this is a special
example. "Bracingly unsweet, absolutely refreshing, for espresso-lovers
only!" read my collected tasting notes.
If you like an iced coffee effect, stick to the formula below. For a
richer taste, add another 1/4 cup half-and-half and a bit more sugar to
compensate.
The ice cream mixture can be refrigerated for up to three days before
freezing. Once frozen, it holds well for two to four days, the longer time
if you add the extra cream.
Serving Suggestions: I like this ice cream straight, in private and at
midnight. For company, add Cappuccino Coins (page 450) or a drizzle of
Bittersweet Chocolate Sauce (page 489).
Source:
"The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 pint"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 14g Fat (45.8%
calories from fat); 3g Protein; 33g Carbohydrate; 8g Dietary Fiber; 39mg
Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 2
1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 253 2705 0 0 0
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