Espresso ice cream. coffee & cardamom shortbread. milk crumbs.

espresso ice cream

2 cups (473ml) heavy cream

1 cup (236ml) whole milk

2/3 cup (133g) sugar

7 tbsp instant espresso powder

2 tbsp dutch cocoa powder

1 tsp salt

6 egg yolks

Combine the milk, cream, sugar, espresso powder and cocoa in a saucepan. Whisk together until combined. Simmer until the sugar is completely dissolved. In a separated bowl whisk the yolks and salt together. While whisking constantly, add a bit of the hot milk to the yolks to temper. Add the yolk mixture into the rest of the hot milk mix in the saucepan. Cook over medium low, while stirring constantly. Cook until it coats the back of a wooden spoon, 170 degrees F. Cool completely, either in the fridge or in an ice bath. Churn in an ice cream maker then freeze until solid.

coffee and cardamom shortbread

1 cup (226g) butter, softened

2/3 cup (113g) sugar

1/4 tsp salt

2 1/4 cups (281g) AP flour

2 tbsp instant espresso powder

1 tbsp ground cardamom

Oven 350F. Baking sheet lined with parchment or a silpat.

Cream the butter, sugar and salt together. In a separate bowl whisk the flour, espresso and cardamom together. Slowly mix into the butter, stirring until just combined.

Transfer to a lightly floured surface and roll out dough to 1/4 inch thick. Cut out into rounds and transfer to prepared baking sheet. Chill for around 20 minutes, until firm. Then bake until edges just begin to turn golden, 10 minutes. Let cool.

milk crumb

1/2 cup (40g) milk powder

1/4 cup (40g) ap flour

2 tbsp (12g) cornstarch

2 tbsp (25g) sugar

1/2 tsp salt

4 tbsp (55g) butter, melted

1/4 cup (20g) milk powder

3 oz (90g) white chocolate, melted

Oven 250F. Baking sheet lined with parchment.

Whisk 40g milk powder, flour, cornstarch, sugar and salt together. Pour in butter and stir until small clumps form. Spread out onto baking sheet and bake for 20 minutes. The crumbs should be sandy and barely have any color. Let cool completely. 

Stir in 20g milk powder. Pour white chocolate over and stir until crumbs are enrobed. Spread out on baking sheet and wait for white chocolate to set.


ice cream base @NewYorkTImes

shortbread @FineCookingMagazine

crumbs @ChristinaTosi