Friday, August 12, 2011
Coffee and Orange Ice Cream (Mocca og Appelsinis) Gourmet April 1973
The original recipe called for three cups of heavy cream and uncooked egg yolks. That gave me pause. Still, I liked the idea, and wondered how it would work with a few changes. I'm pleased to report that it was indeed delicious, and much, much safer to consume. I'll post the original recipe followed by how I made mine. I served it with an orange sauce, and some bittersweet chocolate-and then I posed it like some sort of foodie douchebag (spell check does not know the expression, "douchebag") for the photograph. Oooh, look, I made a fancy dessert out of cheap chocolate and store-brand instant coffee.
Yeah, I don't know what's with my mood of late either. I think it must be the menopause. *Shrugs*
Recipe as it appeared in gourmet magazine, April 1973:
In a large bowl beat 4 egg yolks until they are light and lemon colored. Gradually beat in 2/3 cup sugar, beating until mixture is almost white. Fold in 3 tablespoons instant espresso, dissolved in 2 tablespoons heated orange flavored liquer, and 2 tablespoons orange rind. In a large bowl of an electric mixer, beat 3 cups heavy cream until it holds soft peaks. Fold the yolk mixture into the whipped cream. Cover the bowl with foil, and freeze for 1 1/2 hours. Wash the beaters and chill them in the freezer. Beat the partially frozen cream at high speed for 30 seconds, or until it is smooth. Pour into a 1 3/4 quart decorative metal mold rinsed in cold water. Cover with foil and freeze for at least 12 hours. Five minutes before serving, unmold it onto a platter.
OK, here's my take with less potential for food borne illness:
In a heat-proof bowl, combine 3 egg yolks with 1/2 cup cinnamon sugar. In a saucepan, combine 1 cup whole milk, 1 cup heavy cream, 2 teaspoons instant coffee, and the grated zest of 4 oranges. Heat until steaming. Whisk into egg/sugar mixture slowly in a stream. return mixture to pan, cook until it registers 175 degrees F. on a thermometer. Remove from heat, strain through a fine sieve into a heatproof bowl, and chill in an icewater bath until cool. Transfer to a freezer tray for 1 hour. Meanwhile, whip 1 cup of heavy cream keep chilled.
When ice cream is frozen but not solid, beat with a mixer in a bowl until smooth. Fold in the whipped cream. Transfer to mould, and freeze until firm (mine took about 4 hours). Unmould, decorate, and serve.
For the orange sauce:
1 cup orange juice
1 cup brown sugar
1/4 cup heavy cream
Combine orange juice and brown sugar in a saucepan and cook, until reduced by half. Remove from heat, stir in cream, and cool. Store in fridge. Makes about 1/2 pint.