recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
large egg yolks
1 cup sugar
1 1/2 cups whole milk
1 tablespoon instant espresso powder dissolved
cup hot water
yolks and sugar in large bowl to blend.
milk to boil in heavy medium saucepan.
whisk hot milk into egg mixture; then whisk
in espresso mixture.
mixture to saucepan. Stir over medium heat until
custard thickens and leaves path on back of
spoon when finger is drawn across, about 8 minutes
(do not boil).
until cold, about 3 hours.
custard in ice cream maker according to manufacturer's
instructions. Freeze in covered container. (Can
be prepared 3 days ahead. Keep frozen).
Ice Cream Maker :
If you do not have an ice cream maker, pour
the cold mixture into a freezer container, close
the lid tightly and place in the freezer until
set, about 3 hours.
from the container and chop roughly into 7 cm
/ 3 in pieces. Place in the bowl of a food processor
and process until smooth (or use a fork).
to the freezer and freeze again until firm.
the freezing-chopping process 2 or 3 times,
until a smooth consistency is reached.