Ice cream goes great with bbq. Thanks for the thread. Here is another one.
Espresso Cheesecake Gelato
2 1/2 cups whole milk
1 cup whole dark roasted coffee beans
4 egg yolks
8 oz. softened cream cheese
1 cup heavy cream
1 cup granulated sugar
1/4 cup vanilla Jack (*see note)
Put 2 1/2 cups whole milk and 1 cup coffee beans in heavy sauce pan and heat to 190˚; remove from heat and steep for 20 minutes. Process with an immersion blender until mixture becomes medium brown tan color like coffee with cream added. Strain mix through coffee filter into a mixing bowl; I use the gold filter from my coffee maker but paper works just as well.
Time to quick rinse the stick blender and sauce pan.
Return the strained coffee milk blend to the sauce pan, add the 3/4 cup of the sugar and heat to 170˚ to dissolve sugar. Meanwhile whisk remaining 1/4 cup sugar into the eggs. Temper the eggs with a couple ladles of the heated milk being careful not to scramble the eggs. Whisk the tempered eggs into the hot milk blend. Return mix to heat and stir/whisk continuously until mix reaches 185˚.
Put the 8 ounces of cream cheese and 1 cup of heavy cream into the mixing bowl. Add the heated mixture to the mixing bowl with the cream cheese and heavy cream. Thoroughly blend the mix with the stick blender until smooth and cooled a bit. Now that mix is cooled just a bit it is time to add the vanilla Jack.
Place bowl in an ice bath to chill and stir about every 5 minute until fully cooled. Refrigerate for 8 hours or overnight. When ready, pour the chilled mixture into your ice cream maker and process according to manufacturer’s directions. Remove gelato from ice cream maker, put in container and place in freezer to fully harden.
Why not top it off with some Smoked Spicy Maple Pecans.
*vanilla Jack- 1 liter Jack and 6 vanilla beans that have been split; put split vanilla beans into the bottle of Jack and allow to age for 6 weeks.