Coffee Ice Cream Recipe With Chocolate Sauce - Make it Yourself.

Prep time: 5 min Cook time: 20 min Ready in: 25 min Yields: one quart of homemade ice cream

Ingredients

2 cups whole milk

2 cups heavy cream

3/4 cup white sugar

1/2 cup coffee beans, coarsely ground

pinch of salt

4 large egg yolks

1 large egg, whole

1/2 teaspoon vanilla extract

Instructions

Heat the milk, cream and coffee in a saucepan until warm and steamy. Do not boil. Cover, remove from heat and let steep at room temperature 1-3 hours, depending on how strong you like your coffee.

Set a mesh strainer lined with several layers of cheesecloth (or use a large coffee filter) over a large bowl. Slowly pour milk mixture through cheesecloth to remove coffee grinds.

Reheat coffee-infused milk until steamy. Meanwhile, whisk egg yolks, eggs and sugar in large bowl. Slowly pour the heated milk into the egg/sugar mixture, a ladleful at a time, whisking constantly so egg yolks are tempered by the warm milk instead of cooked by it. Return egg/milk mixture to the saucepan and add pinch of salt.

Stir the mixture constantly over medium-low heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the custard thickens enough to coat the back of the spoon or spatula. Sweep a finger across the spatula and when the coating doesn't run, the custard is ready. Remove from heat immediately.

Remove cheesecloth from strainer and pour hot custard through the strainer only. Add vanilla extract and stir.

Chill custard thoroughly in the refrigerator, preferably overnight, before freezing in your ice cream maker according to manufacturer's instructions.

Chocolate Sauce

Ingredients:

1 cup evaporated milk

1 cup sugar

3/4 cup cocoa

1 Tablespoon butter

pinch of salt

1 teaspoon vanilla extract , Amaretto or brandy

Method:

Combine sugar, cocoa, salt and cornstarch in a saucepan. Add milk and butter.

Heat, whisking all the while, until sauce bubbles and thickens.

Remove from heat and add vanilla.

Toasted Almonds:

Preheat oven to 325 F.

Place one cup of whole almonds on a cookie sheet.

Roast almonds in the oven for 10-12 minutes, checking them periodically and shaking cookie sheet to ensure they don't burn.

Remove almonds from oven and allow them to cool.

Chop coarsely.

Sundae Assembly:

Nestle 2-3 scoops of espresso ice cream in a bowl or sundae dish.

Drizzle ice cream with chocolate sauce.

Sprinkle with toasted almonds.

Top with whipped cream and a maraschino cherry, if desired.

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