Coffee Ice Cream and Mocha Bread Pudding
Source:Visual Editor:Alex Read:
Coffee Ice Cream and Mocha Bread Pudding
Step 4:
Whisking constantly, temper the eggs by slowly adding in about 1/3 of the cream mixture.
Step 5:
Add the yolk mixture back to the pan, and heat slowly over low heat, stirring constantly, until the mixture is thick and coats the back of a spoon (stick a spoon in and draw a line with your finger; the line should remain).
Pour the mixture into the bowl set over the ice bath. Stir occasionally, until cool, about 30 minutes. Strain with a fine mesh strainer (or even better, with a cheesecloth as I still had some silt) into a glass bowl. Cover with plastic wrap and cool in the fridge for several hours or overnight, until thoroughly chilled. Mixture will be very thick.
Add to ice cream maker and freeze according to manufacturer’s instructions. Remove from maker when mixture is soft serve consistency. Freeze until hard and serve. (No pics of these last steps, as I forgot. Sorry!) On to the Mocha Bread Pudding!....
