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.