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.