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Coffee Ice Cream with Chocolate Covered Espresso Beans

This past weekend my husband and I flew to Mexico to attend my Aunts 90th birthday.

Unfortunately the boys weren’t able to join us on this trip. I did however, make sure I left a little piece of me with them before I left.

To kickoff the birthday festivities my uncle celebrated mass in her honor.

Mom, Aunt, Uncle

A trio of young whippersnappers.

Jose and I with my Aunt

After mass we all headed over to the potluck party. Daughters and daughters-in-law each contributed their “specialty dish”. Everything was fantastic since they are all amazing cooks. It must run in the family. 😉

Leftovers were equally divided so everyone got to take home a little taste of everything.

Leftover distribution

She celebrated this very special day in company of siblings, sons, daughters, nieces, nephews, grandchildren, great-grandchildren, and friends.

Some of us had longer flights than others…

Cindy & I
Ana Silvia & I

During the short visit I was also able to spend time with some of my closest friends from Elementary, Jr. High, & High school.

Friends since elementary
High School buds...

We had a great time, but we are glad to be back with the boys!

Coffee Ice Cream

Coffee Ice Cream

adapted from The Perfect Scoop by David Lebovitz

1 1/2 cups whole milk
1 cup granulated sugar
1 1/2 cups whole coffee beans
pinch of salt
1 1/2 cups heavy cream
4 large egg yolks
1/2 teaspoon vanilla extract
1 teaspoon finely round coffee
2 oz chocolate covered espresso beans, whole or chopped

In a medium saucepan warm the milk, sugar, whole coffee beans, pinch of salt and 1/2 cup of the heavy cream. Once the milk is warm remove from the stove, cover, and let it steep at room temperature for at least 1-2 hours. The longer you let it steep the more intense the coffee flavor will be.

Place the saucepan back on the stove and reheat. In a large bowl pour the remaining 1 cup of heavy cream, and place a large strainer on top. Slowly pour about half of the warm milk in a thin stream into the egg yolks while whisking constantly to warm the egg yolks. Now return the egg yolks back into the sauce pan.

Over medium heat stir the ice cream base with a wooden spoon making sure you scrape the bottom of the pan while you stir until the ice cream base thickens and coats the back side of the wooden spoon.

Pour ice cream base through the strainer and stir it into the heavy cream. With the wooden spoon press on the coffee beans held in the strainer to extract as much of the coffee flavor as possible. The coffee beans can be thrown away at this point.

Add vanilla extract and ground instant coffee, stir well to combine. Cool over an ice bath then finish chilling the ice cream base in the refrigerator for at least 1 hour.

Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. About 5 minutes before the ice cream is done churning add in your whole or chopped chocolate covered espresso beans. Pour ice cream into a sealable plastic container and place in the freezer until throughly frozen.

Coffee Ice Cream Base
Coffee Ice Cream
Coffee Ice Cream