Hey guys !
How was everyone's Christmas ?!
Me ?! I'm not busy but I'm too lazy to bake/cook anything these past few days ! pfffffttt
So no bakes , no photos ergo no blog posts but hey ! I've been too busy salivating at everyone's blog anyway
So , I'm checking out the content of our freezer , nothing much in there except several kinds of flour and my ice cream maker insert .....
Before packing my ice cream maker for a well-needed rest heh! , why not make one last ice cream this year ?
I got loads of ground coffee and that's really a good excuse to make it ....
Did I say ice cream ?!
Yup ! I'm eating my words !
Remember that it's winter here and no heater in our flat ?
Just picture me eating ice cream at home , in front of the computer - wearing winter clothes , thick socks , gloves , scarf and beanie while lurking at your blog !
Coffee and chocolate ?!
'nuff said !
2 1/2 cups whole milk
1 cup whipping cream
4 tablespoons ground coffee
2 tablespoons instant espresso
2/3 cup raw sugar
2 egg yolks
60 grams bittersweet chocolate
* In a small saucepan , pour milk and add in the ground coffee , cook for 5 minutes , don't let the mixture boil .Turn off heat and let steep for 10 to 15 minutes .
* Whisk the yolks and 1/3 cup of sugar until light and fluffy .
* Strain the milk and ground coffee mixture , using a fine sieve and return to the pan , pour in the cream , espresso powder and the raw sugar and bring to a boil . Pour some of the mixture to the beaten yolks , whisking while pouring to prevent yolks from curdling . Pour back the mixture to the saucepan , cook without boiling , stirring constantly until mixture thickens .Put chocolate in a small bowl and pour some of the custard/mixture , enough to cover the chocolate , let stand for about a minute or so before stirring . Stir the chocolate and milk mixture until smooth then add it to the saucepan , mixing well to combine . Transfer the mixture to a heatproof jug or bowl , let cool and chill in the fridge for at least 2 hours or overnight .
* Churn mixture in an ice cream maker . Transfer mixture to a freezer-proof container and freeze overnight before serving .
Makes about 1 cup
1/2 cup sugar
1/4 cup water
1/2 cup Dutch-processed cocoa
1 oz/ 30 grams / scant 1/4 cup , bittersweet chocolate , finely chopped
1/4 tsp kosher salt
1/2 cup freshly-brewed espresso or very strong coffee
1/2 tsp vanilla extract
* Combine cocoa powder , chopped chocolate and salt in a medium heat-proof bowl . Set aside.
* Mix water and sugar in a small saucepan ; put pan over medium-high heat , cook until sugar is completely dissolved . Remove from heat .
* Pour the sugar syrup over the chocolate and let stand without stirring for 1 to 2 minutes ; whisk until smooth and slowly add in the espresso and vanilla .
*** I was quiet concern at first when the fudge turn out too thin so I cooked it again for a minute , let mixture boil for 30 seconds . It was still thin after that but after a night in the fridge , it turned thick and glossy . I think , maybe , even without cooking it the second time , it'll thicken after chilling . Serve over ice cream , pancake/waffle or everything that needs chocolate sauce . In my opinion , this is the bestest fudge sauce around .