Frozen Affogato

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 6
• 2 cups heavy cream
• 2 cups whole milk
• 1/3 cup ground espresso, not instant
• 8 large egg yolks
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups heavy cream
• 1/2 cup sugar
• 1 vanilla bean, split and scraped, pod reserved for another use
• 1/2 cup chocolate-covered coffee beans, chopped
• biscotti, for serving

Recipe

• 1 make the espresso ice cream:.
• 2 heat cream, milk, and ground espresso in a medium saucepan over medium heat, until bubbles begin to form around the edges. remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
• 3 prepare an ice-water bath. uncover cream mixture, and reheat until hot but not boiling. whisk yolks, sugar and salt in a large bowl. add hot cream mixture in a slow steady stream, until well combined. return the mixture to the saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. do not let the mixture come to a simmer.
• 4 strain through a fine sieve into a bowl. discard solids. set the bowl in the ice-water bath. stir in vanilla, and let cool, stirring occasionally until cold, about 20 minutes.
• 5 freeze mixture in an ice cream maker acccording to manufacturer's directions. transfer to a large container, and freeze until firm, about 1 hour. ice cream can be frozen overnight.
• 6 make the frozen vanilla ice cream:.
• 7 whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. cover and freeze until firm, 1 1/2 - 2 hours.
• 8 to assemble:.
• 9 for each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla ice cream in a dish. sprinkle with chipped chocolate-covered espresso beans and serve immediately with biscotti.