Preparation:
Make the custard base: In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar and salt until blended. In a medium saucepan, bring the cream, half-and-half, ground espresso and cinnamon stick pieces to a gentle boil. Whisk 1 tablespoon of the hot cream mixture into the cocoa powder and stir until it is a smooth paste. Return the cocoa powder mixture to the saucepan and whisk until smooth. Remove the saucepan from the heat, cover and steep for 10 minutes. Strain the cream mixture through a fine sieve into a heavy, large non-corrosive saucepan and bring the mixture to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not let the custard come to a boil. Remove the pan from the heat and immediately strain through a sieve into a non-corrosive metal bowl. Place the bowl over a large bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in the vanilla. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6 hours, or overnight until very cold. Freeze the Cappuccino Chocolate Chip Ice Cream: Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a medium bowl. Using a rubber spatula, fold in the chocolate pieces and smooth the top. Cover the surface of the ice cream with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnigh |
