The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Ice Cream Sandwich Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Java Chip Ice Cream

My effort to imitate Starbuck's now discontinued Java Chip Ice Cream

Ingredients:

1&1/4 cups Coffee Beans, Dark Roast, whole
3/4 cup Sugar
1/4 tsp. Kosher Salt, *see Notes
1&3/4 cups Half and Half
6 Egg Yolks
2 cups Heavy Cream
1&1/4 tsps. Vanilla
5/8 tsp. Expresso Powder, or finely ground coffee
1 cup Dark Chocolate, chopped, 60% Cacao or more

Directions:

Combine whole Coffee Beans, Sugar, Salt and the Half and Half in a medium saucepan set over medium heat, stirring occasionally.  Once the mixture is steaming/near boiling, but not boiling, remove from the heat, cover, and let the beans steep for 1 hour.

After steeping, start reheating the coffee mixture on low heat.  Meanwhile, whisk the egg yolks for 1 minute until pale yellow in color.  Once the coffee mixture is near steaming but before boiling, slowly drizzle at least half but not necessarily all of it into the yolks while whisking constantly.  Return the entire mixture to the saucepan.

Stir the mixture constantly over medium heat, using a heatproof spatula and scraping the bottom of the saucepan as you go, until the mixture has thickened into a custard.  This may take some time.  It's ready when this mixture coats the spatula.

Pour the Heavy Cream into a bowl that can accommodate a 2 cup or larger strainer on top.  Pour the custard through the strainer, using the back of the spatula to stir/press as much of the custard through the strainer as you can before discarding the coffee beans.  Now stir the custard into the cream, and then add the Vanilla and the Espresso Powder (or finely ground coffee).

Cover with plastic wrap and refrigerate at least 8 hours before churning.  Churn in your ice cream maker according to its instructions, adding the chopped Dark Chocolate toward the end.

Transfer the ice cream to an airtight container and press plastic wrap against the surface.  Cover the container and freeze the ice cream for 4-5 hours or until firm.

Notes:

You can substitute Sea Salt for Kosher Salt but if you use Table Salt then us half as much.

You can use decaffeinated Coffee Beans, wihich I do because I usually eat this closer to bed time.

Instant Espresso coffee can be substituted for the Espresso Powder or just any very finely ground coffee.

Print

Other Information:

Source: My recipe derived from recipes found on the web.

Times:
Preparation: 0:45
Chill: 13:00
Total: 14:30

Yield: 1 quart
Servings: 6

Nutrition Facts per Serving:
661 Calories
51g Fat (67.2% calories from fat)
8g Protein
48g Carbohydrate
2g Dietary Fiber
347mg Cholesterol
147mg Sodium.

Exchanges per Serving:
1/2 Lean Meat
1/2 Non-Fat Milk
10 Fat
3 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.