This week’s TWD recipe, for a Coffee Ice Cream Tart, can be divided into two categories: things I did differently, and things I wish I’d done differently.
In the “Things I Did Differently” camp, we have the ice cream itself. Instead of doctoring up store-bought coffee ice cream with ground almonds (??) I made my very favorite recipe for cinnamon ice cream (found below). The ice cream is delicious. I have no regrets. You can keep your ground almonds!
In the “Things I Wish I’d Done Differently” category, we have…the rest of the tart. Sorry to say, the ice cream was totally the best part of this for me. The crust was way too hard, the almond flavor was too strong, and the layer of melted chocolate between the crust and the ice cream nearly shattered a molar. I was left gnawing on my crust like a crazed rodent. Not a good look.
On the bright side, I got to play around with piping some ganache on top, and I also had some candied flowers lying around (yes, I know my life is ridiculous) so I primped the tart for a little photo shoot. “You look maaaahvelous, dahling!” (Candied Flowers photo tutorial here.)
So, I’m not in love, but I can’t be mad because any recipe that gives me an excuse to make cinnamon ice cream–and then lick said ice cream from inedible tart crust–is okay in my book.
For the original recipe, visit Jessica’s blog, Domestic Deep Thoughts. If I were to make this again, I’d take a cue from Katrina of Baking and Boys! and make a chocolate cookie crust instead. She’s a genius, that one.
Cinnamon Ice Cream
1 1/2 cups half-and-half
1 vanilla bean pod, split in two
1 cinnamon stick
1 cup white sugar
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Place the half-and-half, vanilla bean pod, and cinnamon stick in a medium saucepan over medium-high heat. Once the half-and-half comes to a simmer, take the pan off the heat, cover it with a lid, and let it infuse for at least 30 minutes and up to two hours.
When you’re ready to proceed, return the pan to medium heat, remove the lid, and whisk in the sugar. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.
Pour the egg mixture back into the saucepan, and cook until it reaches 175 degrees F on a candy thermometer, or until the mixture is thick enough to coat the back of a metal spoon.
Remove from the heat and pour it through a strainer into a large bowl. This will strain out the vanilla pod, cinnamon stick, and any bits of egg that might have cooked. Whisk in the heavy cream, then add the vanilla extract and cinnamon. Press a layer of cling wrap directly on top and cool in the refrigerator until completely cold.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
Want to make chocolate bowls like in the photo? Chocolate bowls photo tutorial here.