Description
To honor National Ice Cream Day, I bring you Espresso Ice Cream Tartufo with Milk Chocolate and Pistachio. How’s that for an introduction?!
Ingredients
Scale
- 5 large egg yolks
- 3/4 cup sugar
- 5 Tbsp. Medaglia d’Oro Espresso Ground Coffee
- 2 1/4 cups heavy cream, divided
- 1 1/2 cups whole milk
- 2 cups crushed pistachios
- 1 cup milk chocolate
- 3/8 cup light corn syrup
Instructions
- For the espresso ice cream, in a heavy-bottomed saucepan, whisk together egg yolks, sugar, and espresso ground coffee until well combined.
- Whisk in 1 1/2 cups heavy cream and whole milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until temperature registers 170 F on a candy thermometer, about 15 minutes.
- Strain custard mixture through a fine mesh strainer and chill in refrigerator until very cold, about 40 F.
- Churn in ice cream maker according to manufacturer’s instructions, then transfer to an airtight container and let harden in freezer for at least 6 hours, preferably overnight.
- In the meantime, crush two cups pistachios. Set aside.
- When ice cream is hard, scoop small ice cream scoops and roll them in the crushed pistachios.
- Place balls onto a parchment lined baking sheet and return to freezer.
- In the meantime, prepare the milk chocolate syrup by placing chocolate in a medium glass bowl.
- Heat 3/4 cup heavy cream and corn syrup in a small sauce pan until just warm, then pour over the chocolate.
- Allow the mixture to sit for a few minutes then whisk until all ingredients are fully incorporated.
- To serve, drizzle chocolate syrup on each plate, then top with tartufo.
- Serve.