Trying things I Pin on Pinterest-Espresso Cardamom Shortbread

Shortbread is probably my favorite cookie. I don’t make them often, but when I do I tend to eat the entire batch myself.  A few weeks ago in my This and That I mentioned this Espresso and Cardamom Shortbread by Sweet and Savoury Pursuits.

From my Chocolate+Turkish Coffee Cookies to my Chocolate Covered Espresso Bean Ice Cream.   you can tell that putting coffee into sweet treats is one of my favorite flavor combinations. So when I saw this shortbread on Pinterest I knew I had to try it.

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It did not disappoint! Because I very rarely make shortbread, I did not make any adjustments to the recipe and followed it to the letter.

First you dissolve instant espresso in vanilla extract. This was a totally new concept to me! At first I was skeptical that the instant espresso would dissolve in such a small amount of liquid, but it totally worked! The aroma of the vanilla and espresso was heavenly. Then you cream together butter, confectioner’s sugar and the espresso/vanilla in an electric mixer. Even if the shortbread had not turned out well, I am glad I tried this recipe because the combo above, with a different butter:sugar ratio, would be the PERFECT espresso frosting.

After everything is well mixed, you add your dry ingredients that you mixed together in a separate bowl. This results in thick, not quite crumbly dough. The instructions then say to press the dough evenly into a greased 9×13 pan. This was the only issue I had with the recipe, I personally didn’t feel there was enough dough to evenly spread in such a large pan. So I spread it as far as I could without sacrificing thickness. Then you score our your bars.

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After scoring and dotting your bars,  you bake at 325°F for 30 minutes, rotating once. After I pulled these guys out of the oven, I had to try them. The espresso and cardamom flavors are subtle, resulting in a rich, toasty flavor that my mom couldn’t quite pinpoint, but really enjoyed. She described it as a caramel. I’ll agree that the espresso lends a warm rich flavor that combined with the buttery shortbread does come across as a little caramel-like. Which we loved.

I have had about 6 with my morning coffee this a.m.  They just go so well dunked in my morning joe! All in all, I really enjoyed this shortbread, the flavor is warm and comforting, and these cookies were a cinch to put together.

For the recipe be sure to hop over to Sweet and Savoury Pursuits and give it a go!

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Chocolate Covered Espresso Bean Ice Cream.

Originally I was going to post some tacos today but this coffee ice cream cannot wait.

So, my homemade ice cream journey has had its fair share of bumps in the road. Living in Italy we were spoiled by gelato, to the point where the store bought ice cream we grew up loving no longer satisfied us. (Okay, me. My husband is less particular.) However there was one little dilemma. They did not make my favorite ice cream flavor (chocolate peanut butter) in gelato form. To rectify this, my friend Beth gave me an ice cream maker and told me to get to work.

Well, I tried. However, not one recipe I tried produced satisfying results. Chocolate ice cream was drab. The pistachio ice cream I made was an insult to pistachio’s everywhere. (I won’t even allow pistacchio gelato to be in the same sentence). I was feeling really discouraged. I just accepted that homemade ice cream may not be a reality for me.

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How wrong I was. After realizing I most likely had all of the ingredients in the house I decided to make some ice cream. A leap of faith and a few hours later here we are. Have you ever had chocolate covered espresso beans? This is exactly what it tastes like. Rich coffee flavor, crunchy “chocolate” and specks of coffee dot the creamy ice cream base.

I was hoping for a creamy chocolate ribbon, but A.) I didn’t research how to make it at all and B.)Elected to only use was I already had in our house, so instead ended up with sharp chocolate shards that are actually super satisfying. Rather than melting chocolate with cream, I used Ghiardelli Dark Candy Coating disks. After popping them in the microwave I drizzled the “chocolate” into the ice cream while it mixed, where it solidified the second it hit the frozen cream.  So good you guys. I have no regrets. I definitely think chocolate chips melted with warm cream would work well also.

Now that I have potentially figured out how to make ice cream, I can’t wait to try new flavors. What is your favorite ice cream flavor? Let me know below, or on my instagram @processotopeaches. Go!

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Chocolate Covered Espresso Bean Ice Cream

  • Servings: 1 huge serving to like 6 reasonable servings
  • Difficulty: Easy
  • Print

Intense coffee flavor with pleasant fragments of chocolate make for an ice cream sure to satisfy even the pickiest of ice cream palates.

Inspired by: TheKitchn

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cup heavy cream
  • 1/4 cup coffee grounds (I used a dark french roast)
  • 6 large egg yolks
  • 3/4 cups granulated sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • 1 cup chocolate candy coating OR chocolate chips

Directions

Pour your whole milk and heavy cream into a medium pot along with your coffee grounds. Bring to just barely boiling then cover and turn off the heat. Let coffee “brew” for ten-fifteen minutes. The longer it steeps the stronger it may be.

While that is happening, whisk your egg yolks and sugar together until the mixture loosens and becomes a paleish yellow. I was surprised by how thick it was at first but don’t worry it thins out.

After your “coffee” has finished steeping and cooled a bit, take about 1 cup and VERY SLOWLY drizzle it into your egg yolks. This is called tempering the yolks. By adding a little of the warm mixture to your eggs, you slowly raise the yolk’s temperature and prevents you from scrambling your eggs. Repeat twice and then add your egg mixture to your milk/coffee in the pot you used to steep.

Place the ice cream base back on the stove over low and slowly cook while stirring. You want it to thicken. It is done when the mixture coats the back of a spoon and you can draw a line through it with your finger and the line stays put.

Pour your custard through a fine mesh sieve and then place in the fridge to chill. The original recipe says to do so for a minimum of 3 hours but I was impatient and put it in the mixer after one hour. It was fine

Put in your ice cream maker per manufacturer directions. Once your ice cream has reached soft serve consistency melt your chocolate candy coating and pour into your ice cream while it mixes. You can eat it in this stage (my favorite) or freeze overnight for a scoopable consistency.