Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Continued:

Scrape the chilled custard into an ice cream maker and freeze
according
to the manufacturer's instructions. Pack the ice cream into a
covered
container and freeze for at least 2 or 3 hours, or overnight.

Make the mocha chip ice cream:
In a medium saucepan, combine the cream, half-and-half and
espresso
beans. Bring to a gentle boil, and remove from the heat. Place the
cocoa
powder in a small bowl. Add 2 to 3 tablespoons of the hot cream
mixture
to the cocoa and stir well until a smooth paste forms. Return the
cocoa
powder mixture to the saucepan and whisk until smooth. Cover and
allow
to infuse for 30 minutes.

In a medium bowl, using a wire whisk, stir the yolks, sugar and
salt
until blended.

Strain the cream mixture through a fine-meshed strainer into a
heavy
medium saucepan. Bring to a gentle boil over medium heat. Remove
the pan
from the heat. Gradually whisk about 1 cup of the hot cream
mixture into
the beaten egg yolks until blended. Return this mixture to the
saucepan.
Continue cooking over medium-low heat, stirring constantly with a
wooden
spoon, for 3 to 5 minutes, until the custard has thickened
slightly. Do
not allow the custard to boil. It is done when you can run your
finger
down the back of the coated spoon and the path remains in the
custard.

Immediately remove the pan from the heat and strain the custard
through
a fine-meshed strainer into a stainless steel bowl. Place the
bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or
until cool. Remove the bowl from the ice water and stir in the
vanilla.
Cover the surface of the custard with plastic wrap and
refrigerate for 2
hours, or until very cold.

Scrape the chilled custard into an ice cream maker and freeze
according
to the manufacturer's instructions. Just before the ice cream is
ready,
add the chocolate and process until evenly distributed throughout
the
ice cream. Pack the ice cream into a covered container and freeze
for at
least 2 or 3 hours, or overnight.

Make the mocha sauce:

Combine the chocolate and espresso powder in a medium bowl. In a
small
saucepan, combine the cream, sugar, and butter. Cook over
medium-low
heat, stirring with a wooden spoon, until the sugar has dissolved
and
the mixture comes to a gentle boil. Pour the cream mixture over
the
chocolate. Let stand for 30 seconds to melt the chocolate. (The
sauce
can be prepared up to 2 days ahead and kept refrigerated. Rewarm
in the
top of a double boiler over hot, not simmering, water -- or in a
microwave on MEDIUM [50%] power.)

Put a small scoop of the chocolate ice cream in the bottom of
each of
the six parfait glasses, and top each one with a small scoop of
the
mocha chip ice cream. Drizzle some of the mocha sauce over each
serving.

Repeat the layering process with the remaining ice cream and
sauce. Top
each parfait with a dollop of whipped cream and a few
chocolate-covered
coffee beans. Sift cocoa powder over the top and serve
immediately.

- Judith Sutton
Submitted By CHARLENE DEERING On 03-13-95

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