Reading is one of my favorite hobbies – it is so relaxing to just curl up on the couch or bed with a good book and escape into the story. I love ‘foodie’ books as well – and the best part of those is that they usually contain a few recipes. So it’s almost a dual purpose – a great story and some great recipes.
Well David Lebovitz (ice cream maker extraordinaire) does not disappoint in The Sweet Life in Paris. The book was a lovely depiction of his life in Paris and the intricacies of living abroad. I looked forward to each new chapter and was constantly dog-earing recipes at the end of the chapters. I’ll have to say – it really makes me want to go to Paris – even more so than I already wanted.
After I finished the book – this was one recipe I could not get out of my mind. I mean – caramel and espresso ice cream – do I really need to describe this deliciousness any further. You cannot go wrong with this combo and I’m not really even a coffee drinker.
I have to admit that I don’t have an espresso maker – so I did just use some of my instant espresso that I have in my cupboard. The coffee flavor is really balanced well with the caramel and not too overpowering. But if you like a strong coffee flavor you can always add more.
Now I’m going to sit back with a bowl of this, relax and enjoy my latest book and dream about going to Paris.
- 1 cup sugar
- 1 cup heavy cream
- 1 1/2 cups whole milk
- pinch of salt
- 6 large egg yolks
- 1/4 cup strong brewed espresso
1. Spread sugar in an even layer in the bottom of a medium heavy-bottomed saucepan. Heat slowly until the edges begin to melt and liquefy. Cook stirring with a heatproof spatula, until the sugar turns deep brown and begins to smoke.
2. Continue to cook and then pour in the cream while stirring continuously. The sugar will seize and harden, so stir over low heat until the sugar dissolves.
3. Add the milk and salt and heat until warm and the hardened dissolves.
4. In a separate bowl, whisk the egg yolks. Slowly pour in the warm caramel mixture into the yolks, whisking constantly; then scrape the warmed egg yolks back into the saucepan.
5. Stir the custard constantly over medium heat, scraping the bottom of the pan as you stir, until it thickens and coats the back of the spoon (and reaches 170 degrees F).
6. Pour through a fine mesh strainer into a bowl set over an ice bath. Cool the custard by stirring frequently.
7. Once cool, stir in the espresso. Then chill at least 4 hours or overnight.
8. Churn according to your ice cream maker manufacturers instructions.
Source: The Sweet Life in Paris by David Lebovitz