From the book Baked Explorations
by Matt Lewis and Renato Poliafito
This is good. Lick the plate clean good.
This is the third recipe I have made from this book - all outstanding! I love everything about this book from the cover, to the stories and tips inside and even the feel of the book; and of course the recipes. If you buy only one cookbook this year, this should be it.
I stole a wee taste as the mixture was cooling to room temperature and this is great from the get-go. Already it is smooth and creamy with a wonderful coffee flavor, tasting like I imagined the finished product would be, only cold. I think this would be good as is poured over strawberries and pound cake. It is going to be hard to wait for it to finish chilling so I can devour this lovely concoction. This coming from a person that is not real fond of ice cream; I prefer frozen yogurt, till now maybe. Coffee ice cream is my sister's favorite and I told her I would save her some - not sure there will be any to save.
I was tempted to add some grated dark chocolate to the ice cream, but after having that sweet taste I thought to leave well enough alone. Now that it sits in the freezer I'm wishing I had, just to add a bit of visual pop to the ice cream. Next time. There will be a next time.
Success meter (1-3): 3
Stir until dissolved.
Whisk your yolks just till combined.
Stir until the mixture "coats the back of a spoon".
This means you can run your finger through it and
the track remains - it does not close back up.
Cover room temperature mixture with plastic wrap.
Making sure that the wrap touches the mixture itself
to keep a skin from forming.
Chilled and ready to freeze!
What made me go to this book again is that I saw this recipe on a fellow bloggers website and for the life of me I cannot recall which one. I thought that I had bookmarked the page. Should you be reading this and have seen my comment on your ice cream post, please let me know so that I may link back to your site.
