Vanilla bean ice cream with espresso sauce

vanilla bean ice cream with espresso sauce



1.Split vanilla bean lengthwise, scrape seeds into small saucepan. Add vanilla bean, evaporated milk and cream, bring to a boil. Remove pan from heat, cover, let stand 20 minutes. Discard vanilla bean.
2.Meanwhile, using electric mixer, beat egg yolks and sugar in small bowl until thick and creamy, gradually stir in vanilla mixture.
3.Return mixture to same pan, cook, stirring, over low heat for 15 minutes or until mixture thickens slightly (do not allow to boil).
4.Strain ice cream mixture into shallow metal baking pan, cover surface with foil, cool to room temperature. Freeze until almost set.
5.Place ice-cream in large bowl, chop coarsely. Using electric mixer, beat ice cream until smooth. Pour into loaf pan, cover, freeze until firm.
6.Just before serving, combine the water and coffee in coffee press pot, let stand 2 minutes before plunging.

Cool 5 minutes before serving over ice cream.


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