To honor National Ice Cream Day, I bring you Espresso Ice Cream Tartufo with Milk Chocolate and Pistachio. How’s that for an introduction?!
This is a sponsored post on behalf of Medaglia d’Oro. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
Coffee holds a special place in my heart. It all began at the quaint kitchen island of my Italian grandparents and their 1970’s-inspired coffee mugs. Do you remember the colors that marked the 70’s? Orange, avocado, amber and turquoise…
Whenever we had the good fortune of spending time at Gram and Gramp’s, we’d wake to the bold and intoxicating aroma of coffee and to the sound of their spoons clink-clinking as they whirled cream and sugar into their morning elixir. I remember wishing I could try this mystery drink, along with a dunk of their favorite anisette toast, but my young age prohibited me from experiencing the joy.
My earliest associations with a satisfying cup of coffee stem from the cozy colorful comfort of my grandparents’ breakfast table and the delight they took in that first cup of the day.
Young Annie never could have imagined that her future self would be enjoying coffee not only from a favorite mug, but on a plate, rolled in pistachios, and floating in a river of creamy milk chocolate.
Coffee’s not just for the morning anymore. Coffee is for summer BBQ’s, garden parties and afternoon gatherings with friends. Coffee comes in all shapes and sizes and sometimes you’ll even find it dressed up in the ever-so-fashionable crushed pistachios and melted chocolate.
My coffee of choice? Medaglia d’Oro Espresso Roast Ground Coffee.
What do I love about it? Its unusually rich, aromatic and delicious flavor creates an Italian romance of fine flavors and bold, dark beauty. I mean, who doesn’t love the romance of coffee?
What else do I love? We don’t have to travel to Italy to find it. Medaglia d’Oro Espresso Coffee, Decaffeinated, and Instant varieties can be found at local grocers and online here. How lucky have Americans been that we’ve been enjoying Medaglia d’Oro since 1924, and today the brand proudly continues the tradition of Italian style espresso.
For those of you who follow Ciao Chow Bambina regularly, you know that no-churn ice cream is a big deal around these parts. But guess what? I’m bringing out the big guns today! We unearthed our ice cream maker that’s been chillin’ (no pun intended) in storage, cleaned it up, and gave it a whirl! So glad we did! This ice cream made with Espresso Coffee, is one of the best decisions I’ve made in a while.
I had the idea to turn my espresso based ice cream into Tartufo, a classic Italian ice cream dessert, originating from Pizzo, Calabria and named for its truffle-like appearance. Tartufo is traditionally made by combining two or more flavors of ice cream and adding nuts or fruit to the center and rolling in chocolate, but because it’s always fun to shake things up a bit…I’m rolling my ice cream balls in crushed pistachios and resting them on a lazy river of milk chocolate.
The beautiful thing about these richly flavored ice cream orbs, with their coffee speckles and pistachio crunch, is that it doesn’t take long for them to nestle in and create a mocha-licious mouthful.
How easy it is to incorporate the robust flavor of espresso coffee into ice cream? Like your typical morning routine, just scoop and add; but instead of a filter lined coffee maker, you’ll scoop and whisk it into a homemade custard mixture then place it in the refrigerator. It doesn’t get any easier than that.
Or more delicious!
Happy National Ice Cream Day!
- 5 large egg yolks
- ¾ cup sugar
- 5 Tbsp. Medaglia d'Oro Espresso Ground Coffee
- 2¼ cups heavy cream, divided
- 1½ cups whole milk
- 2 cups crushed pistachios
- 1 cup milk chocolate
- ⅜ cup light corn syrup
- For the espresso ice cream, in a heavy-bottomed saucepan, whisk together egg yolks, sugar, and espresso ground coffee until well combined.
- Whisk in 1½ cups heavy cream and whole milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until temperature registers 170 F on a candy thermometer, about 15 minutes.
- Strain custard mixture through a fine mesh strainer and chill in refrigerator until very cold, about 40 F.
- Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and let harden in freezer for at least 6 hours, preferably overnight.
- In the meantime, crush two cups pistachios. Set aside.
- When ice cream is hard, scoop small ice cream scoops and roll them in the crushed pistachios.
- Place balls onto a parchment lined baking sheet and return to freezer.
- In the meantime, prepare the milk chocolate syrup by placing chocolate in a medium glass bowl.
- Heat ¾ cup heavy cream and corn syrup in a small sauce pan until just warm, then pour over the chocolate.
- Allow the mixture to sit for a few minutes then whisk until all ingredients are fully incorporated.
- To serve, drizzle chocolate syrup on each plate, then top with tartufo.
This is a sponsored conversation written by me on behalf of Medaglia d’Oro. The opinions and text are all mine.