A very popular after dinner drink in Rome is Sambuca con la mosca, literally Sambuca with the fly, so named because the coffee bean that floats in the liqueur looks like a fly that has fallen into your glass. Actually, those furbo (sly) Italians say that if you chew the coffee bean after drinking the liqueur no one will know you’ve been drinking. This ice cream combines the best of both worlds, the anise taste and the crunch of the coffee beans. However, it does leave a telltale smile on your face.
Heat the cream to boiling in a saucepan. Remove from the heat and stir in the espresso beans and
Lightly whisk the egg yolks and remaining
Strain the custard into a mixing bowl and immediately place the bowl in a larger bowl filled with ice water. Stir in the Sambuca. Chill the custard well. Freeze in an ice cream maker according to the manufacturer’s instructions. Add the reserved espresso “chips” just before the ice cream finishes freezing.
© 1998 Joyce Goldstein. All rights reserved.