Sunday, July 8, 2007

Well, I had to resort to something to cool these Carolina temps down...

Kona Coffee Ice Cream/Frozen Yogurt Blend

4 cups plain yogurt (if preferred use 3 cups whole milk instead of blending with yogurt)
1 ½ cups whole milk or half and half
5 large egg yolks
½ cup sugar
Pinch salt
½ cup kona coffee, chilled
2 ½ teaspoons ground instant espresso
1 tablespoon Kahlua
1 teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips, optional

**Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.

Heat the whole milk until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, beat the egg yolks, sugar, and salt until mixed. Slowly add the milk until combined. Pour the mixture back into the clean pan. Add the kona coffee. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso, coffee liqueur, and vanilla and refrigerate until completely chilled. Slowly whisk yogurt into the cream base.

Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. After 20 minutes add the chocolate chips. Transfer ice cream/yogurt blend to an airtight container, freeze for at least 1 hour.
Served with Espresso Brownies

1 comment:

Sara said...

YUMMM!!! I wish I were there to taste that!