Coffee And White Chocolate Ice Cream

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* Exported from MasterCook *

 

Coffee And White Chocolate Ice Cream

 

Recipe By :Anuenue Room, Ritz Carlton, Kapalua, HI, Bon Appetit, July 2

Serving Size : 6 Preparation Time :0:00

Categories :

 

 

Amount Measure Ingredient -- Preparation Method

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3 cups whole milk

1 cup whole coffee beans

6 large egg yolks

cup sugar

9 ounces good-quality white chocolate -- such as lindt or

bak

 

Bring milk to simmer in medium saucepan. Add coffee beans; remove pan

from heat. Cover and let stand 2 hours.

 

Strain milk mixture through fine sieve into heavy large saucepan;

discard coffee beans. Rewarm milk until hot. Whisk egg yolks and sugar

in medium bowl to blend. Gradually whisk hot milk into yolk mixture.

Return mixture to saucepan. Stir over medium-low heat until custard

thickens and leaves path on back of spoon when

 

Remove from heat. Add white chocolate and whisk until melted and smooth.

Refrigerate custard until cold, about 2 hours. Process in ice cream

maker according to manufacturer's instructions. (Can be prepared up to 5

days ahead. Freeze in covered container.)

 

Source:

" Bon Appetit, July 2000 "

 

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Per serving: 134 Calories (kcal); 9g Total Fat; (61% calories from fat);

7g Protein; 6g Carbohydrate; 229mg Cholesterol; 67mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

NOTES : White chocolate gives the ice cream its rich and creamy texture.