This weeks Tuesdays with Dorie was chosen by Jessica of Domestic Deep Thought of the Day. She picked Dorie’s Coffee Ice Cream Tart which is located on pages 358-359 in Baking: From My Home to Yours.
My first thought when I saw this recipe was that I would finally get to use the heavy cream in my fridge, but then I realized that the recipe only called for premium store bought ice cream. So, I decided to make my go to Vanilla Ice Cream via David Lebovitz and add 2 tbsp of Espresso Powder to the milk part of the recipe to make it coffee ice cream.
My other addition to the Vanilla Ice Cream recipe was 1 tbsp vodka (at the very end). Mike had heard a trick about adding a little bit of vodka to homemade ice cream recipes to make them not harden up so much. I had asked him how much to add since I can’t actually have alcohol due to the current symbiote occupying my body but he had no idea so I figured 1 tbsp would be okay for 1 qt of ice cream. The ice cream actually turned out perfect, the only thing that I could have done without was Dorie’s addition of ground almonds to the ice cream. It gave the ice cream a gritty mouth feel, since I was expecting that it didn’t bother me too much.
The end product was very easy to put together. Since I was making my own ice cream I just added all the additions to the ice cream straight to the base before I put it in the ice cream maker. It made for less dishes in the end The ice cream tart was very good, and I loved the combination of coffee and almond flavors. FYI when cutting this tart, it is best to use a big knife so that you can get through the crust. It is a little tough to cut through when it is frozen.