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1 C milk
2 egg yolks
1/4 C sugar
1 Tbsp instant espresso powder
1/2 C heavy or whipping cream
1/4 C marsala
4 oz. mascarpone
Method:
Stracciatella, mix in
About 1 to 2 oz. dark chocolate, melted
Heat
the milk in a saucepan to almost a boil. Meanwhile in a mixing bowl,
whisk the egg yolks with the sugar until thick, pale yellow, and
ribbony.
Anchor the bowl by wrapping a damp towel around the
base. With one hand ladle scoops of the hot milk mixture into the egg
yolks while constantly whisking. Continue to temper the egg yolks with
all of the milk. Return the mixture to the saucepan and cook over
medium heat. Continually stir and scrape the bottom with a spatula and
cook until the mixture thickens and coats the back of the spatula. Draw
a line with your finger down the spatula, if the edges stay clean and
do not run then the mixture has throughly thickened.
Off heat,
whisk in the espresso powder and cream. In another bowl, mix the
mascarpone and marsala until combined and smooth. Whisk in the custard
mixture. Chill throrougly in the fridge. Then freeze in your ice cream
maker according to machine instructions.
In the last few minutes
of churning, melt your chocolate. Then in the last minute of churning,
pour a thin stream of the chocolate into the ice cream. As it churns,
the chocolate will harden instantly and become shardlike pieces in the
ice cream. If your machine does not have a hole to pour in the
chocolate, fold in the chocolate with a spatula after churning.
Recipe from>>>nookandpantry.blogspot.in
