Espresso Ice Cream With Magic Shell

Submitted by adopt a greyhound

"adapted"

 

• Ready In: 39mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 cups half-and-half
• 2 tablespoons cornstarch
• 3 tablespoons cream cheese
• 1⁄8 teaspoon fine sea salt
• 1⁄2 cup sugar
• 3 tablespoons corn syrup
• 1⁄2 cup dark roast espresso beans, coarsely ground
• 1⁄4 cup coffee liqueur

• FOR THE MAGIC SHELL

• 2 1⁄2 tablespoons coconut oil
• 1⁄2 cup bittersweet chocolate

directions

1. In a small prep bowl, add the cornstarch and 2 tablespoons of the milk, stir to combine and set aside.
2. Place the cream cheese and sea salt in a large bowl and using a hand mixer beat until smooth. Set aside.
3. In a large, heavy bottomed saucepan (3-4 quarts), combine the rest of the half and half, sugar and corn syrup. Bring to a boil over medium high heat, stirring occasionally with a wooden spoon. Reduce heat to a low boil and continue to cook for 4 minutes, stirring occasionally.
4. Remove from the heat and add the coffee grounds. Let the coffee steep in the cream mixture for 5 minutes.
5. Place a fine mesh sieve (or line a regular sieve with a cheesecloth) over a medium bowl and pour the coffee mixture through the sieve to strain out the grounds.
6. Wash and dry the saucepan and add the strained coffee mixture back to the pan.
7. Whisk the cornstarch slurry into the coffee mixture. Return the pan to the stovetop and bring to a boil, whisking constantly for 1 minute or until it thickens.
8. Ladle about 1/2 cup of the coffee mixture into the cream cheese and beat, scraping down the sides with a rubber spatula until mixture is smooth. Add the remainder of the coffee mixture to the cream cheese and beat to combine.
9. Stir in the kahlúa. Cover and refrigerate at least 4 hours or overnight.

10. FOR THE MAGIC SHELL:

11. Microwave Method:

12. Break the chocolate into chunks ina small bowl and add the coconut oil. Place the bowl in the microwave and use 15 second bursts to melt the chocolate, stirring after each one until the mixture is smooth. Set aside to come to room temperature before layering with the ice cream.

13. CHURN:

14. Transfer the ice cream base to your ice cream maker and churn according to the manufacturer's instructions.

15. ASSEMBLE THE ICE CREAM:

16. Use a one quart ice cream container or a loaf pan. Pour about 1/4 of the churned ice cream into the bottom of the container. Drizzle 1/4 of the magic shell over the ice cream. Continue alternating between ice cream and magic shell, finishing with magic shell. Place the ice cream into the freezer and freeze for at least 4 hours or overnight to set.
17. Scoop and enjoy!