ice cream social for one...

I'm a little early to the party but my friend, Suzy, from Kitchen Bouquet is having an ice cream social this weekend. Please click HERE to see all the other's participating, I am early posting to this event so today she has a flashback to some of the entries from last year's social but please recheck her blog throughout the weekend to see all this year's participants..

I love a good mocha latte and when I saw a recipe for mocha latte ice cream in the July 2010 issue of Southern Living magazine I knew this was the one to make for Suzy's virtual party.
It has been a busy week of work and gardening for me so yesterday afternoon was the perfect time to take a frozen latte coffee break.
I thoroughly enjoy a good cup of coffee whether hot, frozen or floral.


This recipe was my first time using the egg custard base and I think it makes for a much richer and creamier ice cream. However, it is not a quick make like the eggless versions as you need to remember the custard needs time to chill - in this case overnight.
It tastes as good as it looks...maybe even better, well worth the wait :)

Mocha Latte Ice Cream
from Southern Living magazine (July 2010)

Yield: Makes about 1 qt.
Ingredients

* 3/4 cup sugar
* 2 tablespoons cornstarch
* 1 tablespoon instant espresso
* 1/8 teaspoon salt
* 2 cups milk
* 1 cup heavy whipping cream
* 1 egg yolk
* 1 1/2 teaspoons vanilla bean paste (vanilla extract may be substituted)
* 1 cup chopped pecans
* 2 ounces finely chopped semisweet chocolate
* Garnish: dark-chocolate sticks

Preparation

1. Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

4. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).

5. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.

My Notes: I used vanilla extract, skim milk and mini chocolate chips and it still tastes great.

Marsha - Thumbs UP
Jeff - not home but I am sure he will enjoy some later :)