Kona Coffee Ice Cream Sandwich
Chocolate genoise sandwiches homemade Kona coffee ice cream. These rich wedges are simply served with a drizzle of chocolate syrup and a dusting of cocoa. The wonderful thing is that it can be made ahead and kept frozen until ready to serve.
- Kona Coffee Ice Cream
- Kona Coffee - 1 cup, coarsely ground
- Sugar - 3-1/2 cups
- Heavy whipping cream - 2 quarts
- Half-and-half - 1 quart
- Egg Yolks - 24
- Vanilla Extract - 1 tablespoon
- Chocolate Genoise
- Unsalted Butter - 1 lb
- Bittersweet Chocolate - 1 pound, chopped
- Egg Yolks - 10
- Whole Eggs - 2
- Flour - 4 tablespoons
- Sugar - 2 cups
- Egg Whites - 16
- Chocolate Sauce
- Bittersweet Chocolate - 1 lb, chopped
- Heavy (whipping) cream - 1 cup
- Vanilla - 1/2 teaspoon
To make the ice cream: Place the coffee, sugar, cream, and half-and-half in a heavy saucepan and bring to a rolling boil. Remove from heat. Lightly whisk the egg yolks in a large bowl to break up the eggs. Whisk in a large spoonful of the hot coffee mixture to temper the eggs. Then slowly pour the eggs into the coffee mixture, whisking gently to blend. Add the vanilla. Strain through a fine-meshed sieve and refrigerate. Freeze the chilled mixture in an ice cream maker according to manufacturer’s directions. Transfer the ice cream from the machine to a 2-inch-deep rectangular pan, cover with plastic wrap, cap tightly with foil, and freeze overnight.
To make the genoise: Preheat the oven to 350 F. Line a greased baking sheet with parchment paper and lightly grease the paper. In the top of a double boiler over barely simmering water, melt the butter and chocolate together. Remove from heat. In a medium bowl, beat the egg yolks, egg, and 1 cup sugar on high speed until thickened and doubled in volume. Fold in the flour. In a separate bowl, beat the egg whites and remaining 1 cup sugar until stiff peaks form. Fold the chocolate into the egg yolk mixture. Fold a large spoonful of egg whites into the chocolate-egg yolk mixture to lighten it, then gently fold in the remaining egg whites. Bake 15 to 20 minutes, until the center springs back slightly when touched. Remove and cool for 10 minutes; turn out of the pan and cool completely on a rack.
Cut the cooled genoise into two pieces the size of the ice cream pan. Place on parchment paper and freeze for 30 minutes to 1 hour. Remove from freezer and place one piece on parchment paper. Top with the ice cream, and place the other layer of cake on top. Press gently together. Using a sharp knife dipped in hot water after every cut, trim to square up the edges. Cover with plastic wrap and refreeze for at least 20 minutes.
To make the sauce: Combine all ingredients in the top of a double boiler over barely simmering water and whisk gently until melted and combined.
To assemble: Cut the ice cream cake into squares, then cut each square in half diagonally to form wedges. Place two pieces on each serving plate. Dust the plates and slices with cocoa powder. Put the chocolate sauce in a squeeze bottle and drizzle over the ice cream sandwich slices and the plates.