Oh, it's hot. I mean hotter than blazes hot. Guess what? I have just the relief you need. Get a lick of this: Espresso Ice Cream. I know most of you are coffee lovers so why not blend a creamy sensation in your kitchen that will make you the hit of the neighborhood block party. And wait, before you make a sad face that you don't have an ice cream maker, worry not. I also have a Raspberry Sorbet recipe for you that needs no such machine. From my kitchen to yours, enjoy every lick.
Espresso Ice Cream (compliments of The Barefoot Contessa)
Makes 1 quart
3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. 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 beans, coffee liqueur, and vanilla and refrigerate until completely chilled. Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.
Raspberry Sorbet with fresh whipped cream.
Makes 4 servings (Thanks Martha Stewart.)
1/4 cup water
1/4 cup sugar, plus
1 tablespoon sugar
1 (12 ounce) bag frozen raspberries, frozen or 3 cups fresh raspberries, frozen
1/2 cup heavy cream
Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
Whisk cream & remaining tablespoon sugar until soft peaks form. I also add 2 or 3 T of powdered sugar too. Scoop sorbet into 4 glasses and top with whipped cream. You can also garnish with fresh mint or basil leaves.
Now if these do not cool you down, you need a long dip in the pool or a cold shower. Summer hasn't even really gotten started yet here in the South so my ice cream maker is working overtime. Have a fantastic weekend.