Temper the yolks by whisking in 1/2 cup of the 160° cream. Be sure not to let the egg yolks and sugar sit for any length of time after 5 minutes the combination will get hard. Meanwhile in a small bowl, beat the yolks together with 1/4 cup sugar.Temporarily remove pan from heat to prevent the milk from boiling. Warm over medium heat for 5 minutes until the mixture reaches 160° stir occasionally to ensure that the sugar completely dissolves. Add heavy cream, milk, coffee grounds and 1 cup sugar to medium saucepan.Prepare a large bowl of ice water to be used as an ice bath after removing cream from stove-top.Allow to cool completely before spreading on ice cream, or serve warm to make Hot Fudge Sundae.Once combined, whisk in the melted chocolate/cocoa. Remove from heat and add butter pieces and vanilla extract.Once the sugar has dissolved, increase the burner to medium/high and simmer for 4 minutes stirring often.Place a heavy-bottom pan over low heat, and warm sugar, corn syrup, heavy cream, salt, and 1/4 cup water for 5 minutes without stirring.Remove from heat and whisk in cocoa until it has dissolved. Stir the chocolate occasionally, which will take about 10 minutes to melt. Break chocolate into pieces and melt in small heat-proof bowl placed over a pot of nearly simmering water.The descriptions of how I prepared it today are given below:ġ-1/2 tablespoons unsalted butter, cut into 6 pieces. I only have a French Press at work, but think that that would have worked well.Ĭhris Kimball’s original Ice Cream recipe is here, and his Chocolate Fudge Sauce recipe is here. I also tried to strain through a paper coffee filter, but the custard was too thick and never permeated through the filter.I don’t think that this contributed to the straining problem, but I do think that my technique allowed for the custard to remain colder, which is critical to prevent ice crystals from forming. Also, Chris Kimball instructed me to strain the chilled custard, but I strained it as part of the cooling process.In fact, I had to strain the custard three times in order to remove enough of the grounds. He instructed me to strain the custard through a fine-mesh strainer, but my strainer let quite a bit of grounds through.
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