In Maida's introduction to this recipe, she says that she could not stop eating it at a New Year's buffet at a Mississippi plantation. She also said that people passed around bottles of Grand Mariner to pour over the ice cream. Grand Mariner is already an ingredient in the recipe - in fact, a generous 1/3 cup! However, I didn't notice the flavor when eating the ice cream. It does have an incredibly rich coffee flavor (I used expresso powder).
The ice cream is delicious and very, very rich. It is silky smooth and very soft.
I also made Maida's Chocolate Caramel Sauce to accompany it. This is serious ice cream and I see why she couldn't stop eating it!
A note in advance - it helps to have on hand at least 2 mixer bowls, 2 small saucepans and a double boiler. There are several things going on at once!
2 TBS instant coffee or expresso
1/2 cup boiling water
6 oz. semi-sweet chocolate
5 egg yolks
1/4 cup water
1/2 cup sugar
1/4 tsp cream of tartar
1/3 cup creme de cacao or Grand Mariner
3 cups heavy cream
|Dissolve the coffee or expresso granules in the boiling water.|
|Beat the egg yolks at high speed until they are thick and lemon colored.|
|Mix the 1/4 cup water with sugar and cream of tartar in a small saucepan. Stir over high heat with a wooden spoon until the mixture comes to a boil.|
|Let it boil without stirring until it reaches 230 degrees (about 3 minutes).|