Author Notes
This recipe combines the flavors of chocolate, bourbon and coffee for an intense flavor and buzz. I originally published a version of this recipe at http://heightseats.com/2007/12/mini-mud-pies-with-bruleed-bananas/ (which also contains a recipe for a granola pie crust). —Heights Eats
Ingredients
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2 cups
Whole Milk
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4 teaspoons
cornstarch
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3 tablespoons
cream cheese
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1 1/4 cups
heavy cream
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1 cup
sugar, divided
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2 tablespoons
light corn syrup
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1/8 teaspoon
fine sea salt
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1/2 cup
cocoa powder
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5 tablespoons
brewed strong coffee
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3 tablespoons
bourbon, divided
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1 1/2 ounces
bittersweet chocolate
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3/4 teaspoon
vanilla
Directions
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In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese and salt until smooth.
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In a large saucepan, combine the remaining milk with the heavy cream, ½ cup sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
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Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.
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Make the chocolate coffee bourbon sauce: Bring cocoa, brewed coffee, 2 TB. bourbon and remaining ½ cup sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate, vanilla and remaining tablespoon bourbon.
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Stir sauce into ice cream base. Cover and chill, then churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.
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