These classic flavours are bound to get you excited for this week's Ice Cream Sundazeee
- Difficulty: Intermediate
Prepare yourself by placing your ice cream maker straight into the freezer right away.
In a medium saucepan, over medium-high heat, heat cream, whole milk, HALF of the sugar (therefore 1/4 cup), salt and espresso. Let this almost come to a boil and reduce down to low-med (you want a gentle simmer)
While that gets to a simmer, whisk together egg yolks in a bowl with the rest of the sugar (1/4 cup), until lighter in colour. Add 1 cup of the hot mixture base into your bowl and whisk to combine. Add the contents of your bowl BACK into the saucepan.
Cook this mixture until it reaches 175 degrees Fahrenheit and then take it off the stove.
Strain through a fine mesh strainer into a fresh bowl. Cover and completely chill the liquid in the fridge (approximately 8 hours)
The next day, you'll want to add the Vanilla extract, Cognac and Grand Marnier to the mixture and give a slight stir.
Position your ice cream maker, add the liquid and follow the directions of the manufacture. For me, I added the liquid, put the stand up mixer on 'STIR', and then I added the roughly chopped almonds and orange zest. Let this stir for approximately 20-30 minutes.
Dump the ice cream into a container and add spoonfuls of Nutella. Swirl with a stick or spoon to incorporate. Cover the ice cream and place it back into the freezer for an additional 3 hours before serving.
A lot of recipes I found online used whole espresso beans. Since I have nespresso at home, I didn't bother with this and made it easier on myself with a liquid form instead (no wasted coffee beans here).