2 cups whole milk
2 cups heavy whipping cream
1 cup espresso coffee beans
8 large egg yolks
3/4 cup granulated sugar
1/3 cup light corn syrup
6 ounces good-quality white chocolate (such as Bernard C, Lindt, Callebaut or Ghirardelli), chopped
1 to 2 tablespoons Cognac (optional)
3/4 cup freshly brewed espresso
3/4 teaspoon freshly ground espresso coffee beans
White chocolate curls
Bring milk, 1 1/2 cups cream and 1 cup coffee beans to simmer in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Strain into medium bowl.
Whisk yolks, sugar and corn syrup in large metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into sieve set over another large bowl. Add 6 ounces chocolate; whisk until melted. Mix in remaining 1/2 cup cream and Cognac, if desired. Chill custard until cold, about 1 hour. Process custard in ice cream maker according to manufacturer's instructions.
Transfer ice cream to container and freeze until firm, at least 6 hours or overnight.
Scoop 3/4 cup ice cream into each of 6 cappuccino cups. Pour 2 tablespoons hot espresso or very strong coffee over each. Sprinkle with ground espresso. Garnish with white chocolate curls and sprinkle with cinnamon, if desired.
NOTE: Espresso may be subtituted with 3/4 cup very strong hot coffee made from 1 1/4 cups water and 3/4 cup ground espresso coffee beans.
Makes 6 servings.
Date: June 16, 2004