Recipe: Coffee Ice Cream with Cinnamon Bunuelos and Very Rich Chocolate Sauce (ice cream machine)

COFFEE ICE CREAM WITH CINNAMON BUNUELOS
AND VERY RICH CHOCOLATE SAUCE

"This dessert provides a pleasing contrast in texture between the smooth, thick ice ream and the crisp bunuelos. The flavors of coffee and cinnamon have great affinity for each other, so don't serve one without the other. Put scoops of ice cream into a big bowl surrounded by the crunchy cookies with their baked-in cinnamon topping."

FOR THE COFFEE ICE CREAM:
1 tablespoon hot water
3 tablespoons instant espresso powder
2 cups whole milk
2 cups heavy (whipping) cream
1 cup sugar
12 large egg yolks
FOR SERVING:
Cinnamon Bunuelos (recipe follows)
Very Rich Chocolate Sauce (recipe follows)

Combine the water and espresso powder.

Scald the milk, cream, and 1 tablespoon of the sugar in a medium, heavy-bottomed pot over medium heat. Whisk the remaining sugar with the yolks and the coffee mixture in a large bowl until just blended. While constantly but very gently whisking the egg mixture, drizzle in the scalded mixture so that the eggs warm up gradually, without scrambling.

Pour the mixture back into the pot and cook over medium-low heat, stirring with a wooden spoon and making sure that you are constantly scraping the spoon across the pot bottom. The custard is done when it has thickened slightly (it will coat the back of a spoon and a line drawn across it with your finger will hold for 2 seconds).

Strain the custard into a bowl and place it in a larger bowl of ice. Stir occasionally until it has chilled, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a storage container and freeze until firm. It may be kept in the freezer up to 2 weeks.

TO SERVE:
Place scoops of the ice cream in a large serving bowl and drizzle on the chocolate sauce. Surround with the bunuelos. Serve any extra sauce on the side.

CINNAMON BUNUELOS

6 flour tortillas
Canola or corn oil (for frying)
1 teaspoon ground cinnamon
2 tablespoons sugar

About 2 hours ahead, unwrap the tortillas and spread them out so they can dry. (This will prevent them from splattering when they are fried.) Place a 6-inch plate on 1 tortilla and cut around it with a sharp knife to form a 6-inch circle. Repeat with the other tortillas.

WHEN READY TO FRY:
In a large skillet over high heat or in an electric fryer, heat 1 inch of oil to 375 degrees F. Drop a tortilla in the oil and hold it submerged (use a pair of tongs) for 20 second. Continue to fry it until it turns golden brown and floats to the top, surrounded by a thin ring of tiny bubbles. Flip the tortilla over and fry the other side until lightly browned, about 30 seconds. Drain on paper towels. Repeat with the other tortillas.

Set a rack in the middle of the oven and preheat the oven to 350 degrees F.

Place the tortillas on an ungreased baking sheet. Combine the cinnamon and sugar and sprinkle it on top.

Bake until the sugar just melts, about 4 minutes. With a heavy knife, split the tortillas in half.

VERY RICH CHOCOLATE SAUCE
Makes 2 cups

1 cup heavy (whipping) cream
4 ounces bittersweet chocolate, chopped into small chunks
1/2 cup Kahlua (you may substitute framboise, amaretto, or Grand Marnier, or add another 1/2 cup heavy cream)

Scald the cream in a small saucepan over medium heat. Put the chocolate into a small bowl, pour half the hot cream over it, and gently stir to melt and blend. Add the remaining cream and the liqueur and stir until smooth. May be refrigerated up to 2 weeks.

Makes 8 servings
Source: Bobby Flay's From My Kitchen to Your Table by Bobby Flay