Mocha Ice Cream

Dallas' Riviera Restaurant, a European-style kitchen, Chef David Holben

1 1/2 quarts milk

8 egg yolks

1 1/4 c. sugar

1/2 c. espresso beans, roughly chopped in food processor

3 c. milk

1 1/4 c. heavy whipping cream

8 oz. semi-sweet chocolate, cut into small chips

Combine sugar and egg yolks in a bowl. With a whisk, blend until lemony in color and set aside.

In a stainless steel saucepan, combine the milk, espresso beans, and cream, and bring to a boil. Remove from heat, and while whisking constantly, slowly add small amounts of the hot liquid to the egg yolk mixture.

Put mixture in a clean pot, return to heat, and cook over medium heat, stirring continuously until mixture thickens enough to coat the back of a spoon. DO NOT BOIL.

Remove the custard quickly and place in metal container that is sitting in ice water. Cool, then pass through a fine sieve; stir in chocolate until completely melted.When completely cooled, freeze in an ice cream freezer according to manufacturer's directions.

From the January 1970 issue.

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