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Ingredients:
 How to make Coffee Ice Cream:
I almost didn’t make it because I thought the ten egg yolks was crazy and going to taste like an egg custard/flan. Instead it’s just super thick and delicious. This makes a lot considering how rich it is.
Ingredients:
2 1/3 cups heavy cream
2 1/3 cups whole milk
1/2 cup coarsely ground coffee beans
3/4 cup plus 2 TB granulated sugar
10 large egg yolks
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Step 1:
 In a medium saucepan, add the milk, cream, and coffee, and 7 TB of the sugar. Stirring occasionally, scald the milk (tiny bubbles will start to appear around the edges; do not boil). Remove pan from heat, cover, and let steep 30 minutes.
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Step 2:
 Separate the egg yolks into a large bowl.
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Step 3:
 Place a large metal or glass bowl over an ice bath; set aside (no image). Whisk the yolks and the rest of the sugar until thickened and pale yellow, about 3 minutes.
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Step 4:
 Whisking constantly, temper the eggs by slowly adding in about 1/3 of the cream mixture.
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Step 5:
 Add the yolk mixture back to the pan, and heat slowly over low heat, stirring constantly, until the mixture is thick and coats the back of a spoon (stick a spoon in and draw a line with your finger; the line should remain).
Pour the mixture into the bowl set over the ice bath. Stir occasionally, until cool, about 30 minutes. Strain with a fine mesh strainer (or even better, with a cheesecloth as I still had some silt) into a glass bowl. Cover with plastic wrap and cool in the fridge for several hours or overnight, until thoroughly chilled. Mixture will be very thick.
Add to ice cream maker and freeze according to manufacturer’s instructions. Remove from maker when mixture is soft serve consistency. Freeze until hard and serve. (No pics of these last steps, as I forgot. Sorry!) On to the Mocha Bread Pudding!....
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Step 6:
 Mocha Bread Pudding:
I intentionally made this so it’s not very sweet, but it is rich and has a very unique mocha flavor. I was really happy with the way it turned out. You’ll need something else to go with this, either ice cream, whipped cream, caramel sauce, etc. I used Lindt bittersweet chocolate, but it had been a while since I had Lindt and I wasn’t terribly happy with it, which was disappointing. I would recommend Valrhona, Scharffenberger, Ghirardelli, or my absolute favorite, Chocovic Ocumare Single Origin Dark Chocolate from Venezuala (often found at Trader Joe’s).
Ingredients:
3/4 cup heavy cream
1 1/4 cup whole milk
1/3 cup coarse coffee grounds
3 oz bittersweet or dark chocolate, chopped
1/2 cup sugar plus 2 TB sugar
2 TB butter
1 large loaf soft, day-old French bread
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Step 7:
 Cut up your bread loaf into 1 inch pieces. Grease a 8”x8” pan baking pan. Throw the bread pieces in.
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Step 8:
 Drizzle bread with melted butter and 2 TB sugar, toss to coat, and put into the pan. Set Aside.
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Step 9:
 In a small saucepan, combine the cream, milk, and coffee grounds. Scald until small bubbles appear around the edges; do not boil. Remove from heat, cover, and let steep for 30 minutes.
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Step 10:
 Strain mixture, reheat slowly until fairly warm but not hot.
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Step 11:
 Pour over chopped chocolate to melt (I gave the chocolate a head start in the microwave just to melt it a little). Let sit 5 minutes.
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Step 12:
 And whisk. Let mixture cool. Add the eggs and remaining sugar, and beat well (alternately, if you don’t want to wait, you can temper the eggs like in the ice cream recipe).
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Step 13:
 Pour over the bread, and set aside to soak in for 30 minutes, and up to an hour.
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Step 14:
 Bake in a 350 degree oven for 35 minutes.
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Step 15:
 Serve the mocha bread pudding warm or room temperature with the coffee ice cream.
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