Coffee Ice Cream with Espresso Brittle Swirl

By daiseyduck

I sometimes use the Old Fashioned Vanilla Ice Cream recipe and add the Coffee Beans in mixture and then the Expresso Brittle.

Ingredients

• Ice Cream Mixture:
• 2 cups heavy cream
• 2 cups milk
• 1/2 cup coffee beans, roasted for 10 minutes at 400 F and crushed
• 8 egg yolks
• 3/4 cup sugar
• 1 recipe Espresso Brittle (below)

Preparation

Step 1

In a medium saucepan, heat the cream, milk and crushed coffee beans to just under a boil. Remove from th heat and let stand at least 1 hour for the beans to infuse their flavor.
In a medium bowl whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Freeze in an ice-cream maker following the manufacturer's instructions. When frozen put ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover with plastic wrap and freeze.
Garnish with the remaining shards of brittle, when serving.

Espresso Brittle:

1 cup sugar
1/4 cup water
2 Tbs espresso beans, crushed with a rolling pin or chopped in a food processor to medium size
1 oz. (2 Tbs.) butter
pinch salt

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking oil lightly.
In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, stirring occasionally, but do not stir it for even color, until it turns light amber. Add the crushed espresso beans. If the sugar seems to foam), swirl them around in the caramel, and continue to cook until brown. Remove the pan from the heat.
Carefully whisk in the butter and salt the butter will sputter). Immediately pour the brittle into the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer, (be very careful, it is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Break 2/3 of the cooled brittle into small pieces by sealing it in a plastic bad and smashing with a rolling pen or something heavy. use to stir into ice cream and sprinkle over the serving dishes.