Saturday, July 23, 2011

Espresso Ice Cream Pie

I promised to make dinner for my sister yesterday, but battling the heat proved too much to bake one of her favorite desserts-cupcakes. I asked her for an alternate request and she replied anything that consisted of "coffee." This is what I created for her, it was such a refreshing treat in the 100 F weather!

1 Oreo cookie pie shell (store bought or home-made)

2/3 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 2/3 cups whole milk
1 tablespoon instant espresso
1 cup heavy cream
2 teaspoons vanilla extract
Store bought coffee ice cream would work well too

1 1/2 cups whipping cream
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Set aside the Oreo cookie pie crust.

Start making ice cream by beating the sugar and eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.

Bring the milk and espresso to a simmer in a heavy saucepan. If needed, strain any espresso that did not incorporate into the milk.

Slowly beat the hot milk and espresso into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly. Be careful not the let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refridgerate until cold or overnight.

Stir the chilled custard then freeze in your ice cream machine according to the manufacturer's instructions. When finished, transfer to the Oreo cookie pie crust. Smooth top. Cover with plastic wrap and place immediately in the freezer.
Note: Ice cream will need at least 2 hours to firm.

Meanwhile, start making the chocolate whipped cream by combining the cream and vanilla in a medium bowl. Beat with an electric mixture until soft peaks form (when you lift the beaters, the cream will form points that curl over at the tips). Add cocoa and sugar gradually while continuing to beat until stiff.
Note: If you have the time, chill the mixing bowl and beaters, as cream whips faster in a chilled bowl.

Assemble the last part of the pie by spreading the chocolate whipped cream over the firm espresso ice cream. Pie can be eaten immediately or placed in the freezer for an hour.

To garnish, top with chocolate curls, chocolate covered espresso beans, sifted cocoa powder, warm chocolate ganache or oreo cookies. The possibilities are endless.