Coffee desserts are the best, often because I use them as an excuse to have them for breakfast. I mean, gotta have my coffee in the morning! One way or another! This time, I made a coffee ice cream and mascarpone/vanilla cream. And froze them in popsicle molds. Drizzle them with dark chocolate and sprinkled them with crushed ladyfingers. A great way to cool down this summer. —Cravings in Amsterdam
Start by making the ice cream base. Place the egg yolks and sugar in a medium bowl and whisk to combine.
Place the milk, cream and espresso in a medium saucepan over medium heat. Once it comes to a simmer, take it off the heat. Slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat. Stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays. Allow it to cool down to room temperature and then place it in the fridge till it is cold.
Freeze it in an ice cream machine according to the manufacturer’s instructions. I churned it for a shorter time than I would normally do since it is easier to fill the popsicle molds if the ice cream is a bit softer.
While the ice cream is churning, start to make the mascarpone cream. Whisk the mascarpone with the sugar and vanilla until everything is well combined. Then add the cream and whisk until you get soft peaks. Keep it in the fridge covered until ready to use.
Once the ice cream is ready, carefully fill the popsicle molds, leaving about 1/4 of space left for the mascarpone cream. Then top the molds with the mascarpone cream. Insert the sticks and freeze overnight.
The next day, remove the popsicles from the mold. Drizzle with some melted dark chocolate and then quickly sprinkle some of the crushed lady fingers. Enjoy!