Kahlua Espresso Ice Cream with Chocolate Bits
*Brew espresso to measure 1/2 c., add 1 T sugar to espresso & reduce by 1/3 volume over medium heat- cool.
*Using a potato peeler, shave 50 grams Valrhona dark (61%) chocolate - set aside.
*Beat 5 egg yolks until thick & pale yellow - set aside.
*Combine 1/2 c. heavy cream, 1 + 1/8 c. milk & 1 c. sugar in a saucepan - heat over medium to dissolve the sugar.
*Pour a small bit of the heated milk mix into the eggs, beating well...when mix is warmed, add the rest of the milk mix in a slow stream...pour entire mix back into saucepan.
*Heat egg/milk mix until custard will coat the back of a wooden spoon.
*Strain into metal bowl placed over a dish of ice...allow to cool.
*When cool add espresso & 1/4 c. Kahlua & chocolate shavings.
*Whip 1/2 + 1/8 c. whipping cream, then fold into custard.
*Freeze in ice cream machine & enjoy!!