Serves 8 to 10
This simple, delicious and very Italian in flavor, a dessert I picked up on a visit to Brocato’s Bakery in New Orleans. Brocato’s is claimed to make some of the best ice cream and Italian cookies and cake in town, and indeed on our visit there was a line of people waiting to buy ice cream, and the few tables set in the center of the bakery were filled with guests and families enjoying their ice cream. Behind the counter was Michelina, she and her brother, second generation, run the pastry shop although the next generation was in training. I am sure you will want to make this dessert over and over again. To keep the fresh taste, once frozen, wrap tightly with plastic wrap to seal well.
- 12 chocolate graham cracker sheets
- 3 tablespoons sugar
- 2 tablespoons espresso powder
- Pinch of kosher salt
- 5 tablespoons butter, melted and cooled
- 1 quart coffee ice cream
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 cup sour cream
1. Preheat oven to 350 degrees F. In a food processor, grind together the graham crackers, sugar, espresso powder and salt to make fine crumbs. With the processor running, add the melted butter and process just to combine. Press crumbs in the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed. Bake until crispy, about 10 to 12 minutes, then cool completely before filling.
2. Remove ice cream from freezer to soften a bit while you make the whipped cream. In a mixer fitted with the whisk attachment, whip cream and sugar to soft peaks. Add sour cream and whisk until just combined.
3. Spread ice cream in an even layer over the crust. Dollop whipped cream mixture on top and spread to a dome shape. Freeze overnight or until cream is frozen. To serve, cut with a sharp knife dipped in hot water.