It's so hot in NYC now, hot and muggy. Its at that point where you don't really want real food, you just want ice cream. I have posted this recipe once before, but its been two years now, and its just so good, so Im doing a re-post. It's the perfect pick me up on hot days like these. Stay cool my friends.
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Serves 8

2.5 cups cream
2 cups milk
1 vanilla bean, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
14 ladyfingers
1/4 cup strong coffee
1/4 cup amaretto

  1. Put cream, milk and vanilla in a saucepan over medium heat.
  2. Heat until hot, but not boil.
  3. Remove from heat and let stand for 30 minutes.
  4. Put yolks, sugar and salt in the bowl of an electric mixer and beat until the mixture has tripled in size.
  5. Reduce the speed and pour the milk slowly into it.
  6. Transfer the mixture to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon.
  7. Pour the mixture trough a mesh sieve into a bowl set in ice water bath.
  8. Cool.
  9. Freeze the mixture in an ice cream maker.
  10. In the mean time, place the ladyfingers on a plate and drizzle with coffee and amaretto.
  11. When the ice cream is ready, layer it in a bowl with ladyfingers and chocolate sauce.
  12. Finish with a drizzle of the sauce.
  13. Freeze until set and serve.

TIP:

Photography by Alexandra Grablewski

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