-
1
Make the caramel (see the Note on cooking caramel successfully):
-
2
Combine the sugar, cream of tartar, and 1/3 cup water in a heavy-bottomed saucepan.
-
3
Cover and bring to a rapid boil over medium-high heat.
-
4
Once boiling, uncover the pan and cook the sugar until light golden brown, about 5 minutes.
-
5
Remove from the heat; the sugar will continue to cook.
-
6
When the caramel is a deep amber brown, stand back and carefully add the cream.
-
7
The caramel will erupt with bubbles and steam.
-
8
Return the pan to medium-high heat and whisk the cream until dissolved and the caramel is completely smooth.
-
9
Whisk in the milk and espresso, remove from the heat, and set aside.
-
10
Make the creme anglaise:
-
11
In a bowl, combine the egg, egg yolks, and salt and whisk for 1 minute.
-
12
Using a ladle, slowly whisk 1/3 of the hot espresso cream into the egg mixture to warm it.
-
13
Gradually, pour the warmed egg mixture into hot espresso cream, whisking constantly as you pour.
-
14
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon until the custard thickens enough to coat the back of a spoon.
-
15
(This ice cream base has a high concentration of sugar, which raises the temperature at which the eggs coagulate, increasing the time it takes to cook and thicken the custard.)
-
16
Remove from the heat and stir in the instant espresso powder.
-
17
Strain the creme anglaise through a fine-mesh strainer into a bowl.
-
18
Chill the creme anglaise and churn it:
-
19
Place the creme anglaise (ice cream base) in an ice bath to cool completely.
-
20
Transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days before churning it in an ice cream machine.
-
21
Churn the creme anglaise in an ice cream maker according to the machine manufacturers instructions.
-
22
The ice cream is finished once it has increased in volume and it holds the lines from the stirring mechanism and mounds like softly whipped cream.
-
23
Transfer to the freezer for 4 hours to attain a scoopable consistency.
-
24
Serving Suggestions:
-
25
Serve this ice cream with a crunchy light cookie such as the Crispy Bittersweet Chocolate Wafer.
-
26
The Chocolate Caramel Tart and the Hazelnut Cake are also delicious with this ice cream.
