My very first batch of an equal parts cocoa and espresso blend with a slight twist to gently elevate the layers... The Naked Mocaccino (an Italian version of our Caffè Mocha) is smooth, silky, and well-rounded with a soft finish to mellow the muse within, bringing the *warmth* to you...
Here's how I made it with:
2 cups light coffee cream
1 cup (very cold) heavy cream
3/4 cup + 3 tablespoons fine granulated sugar
3 tablespoons espresso powder
3 tablespoons rich dark cocoa
light sprinkle of fine sea salt (2 pinches)
3 yolks (from 3 large organic brown eggs; at room temp)
1 1/2 teaspoons pure vanilla extract
1 teaspoon coffee liqueur or Irish Cream (maybe 2)
Do your prep (if needed) - ice cream maker churning bucket overnight at the back of the freezer.
To a medium saucepan, add the light coffee cream and slowly warm on medium to low heat, stirring every 2 minutes until tiny bubbles begin to form around the edge (5 - 6 mins).
Reduce the heat to low (very low), and whisk in the sugar until completely dissolved. Then slowly sift in the espresso powder and blend in (with whisk). Repeat with the cocoa. Add the sea salt and stir.
In a separate medium bowl, whisk the egg yolks for 2 minutes [save the whites for scrambled eggs later/ the next day], and then carefully temper the yolks with the hot cream blend. Add the tempered yolks to the saucepan, increase the heat to medium low, and slowly whisk continuously for 8 minutes. Switch to a wooden spoon and continue stirring for 2 minutes until the now thicker cream coats the back of the wooden spoon. Off the heat and strain the hot blend into a glass bowl. Gently stir in the cold heavy cream, vanilla extract, and liqueur. Cover and chill thoroughly; overnight even better.
Churn as per the ice cream maker's directions. Scoop into a chilled storage tub, cover with a layer of parchment and freeze for 6 hours (regular domestic freezer), or overnight.
Enjoy!
Leftover blend that never made it to the ice cream maker— a loved habit in praise of sampling realities; after an hour in the deep freeze.
