Desserts > Frozen Desserts > Ice Cream > Coffee Ice Cream Recipe
Luxurious Coffee Ice Cream: An AI-Generated Delight
Indulge in this rich and creamy coffee ice cream, crafted with the assistance of AI for a perfectly balanced flavor and texture. This recipe provides a step-by-step guide to creating a delightful frozen dessert that's sure to impress.
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 6 Egg Yolks
- 3 tablespoons Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Pinch of Salt
Preparing the Custard Base
In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat.
Tempering the Egg Yolks
In a separate bowl, whisk the egg yolks until lightly colored. Gradually drizzle about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents the yolks from scrambling when added to the hot cream.
Combining and Cooking
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This usually takes about 5-8 minutes. Be careful not to overheat or boil the mixture, as this will cause the eggs to curdle.
Infusing the Coffee Flavor
Remove the saucepan from the heat. Stir in the instant espresso powder, vanilla extract, and pinch of salt until well combined and the espresso powder is completely dissolved. The mixture should have a rich coffee aroma.
Chilling the Mixture
Pour the coffee custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles. Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the mixture to chill completely.
Churning the Ice Cream
Pour the chilled coffee custard mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the ice cream has reached a soft-serve consistency.
Freezing for Firmness
Transfer the churned coffee ice cream to an airtight container and freeze for at least 2-3 hours, or until it has reached your desired firmness. This allows the ice cream to harden and develop its full flavor.
Nutrition Facts Estimated per 100g of product
Disclaimer: This is an estimation only and can vary based on ingredients and preparation. Calories: 220-250, Fat: 15-18g, Saturated Fat: 9-11g, Cholesterol: 150-180mg, Sodium: 50-70mg, Carbohydrates: 18-22g, Sugar: 16-20g, Protein: 3-4g.
Other Important Considerations for Nutrition
This coffee ice cream recipe is high in fat and sugar. Consume in moderation as part of a balanced diet. Consider using lower-fat milk or a sugar substitute to reduce the calorie and fat content.
FAQ
-
Can I use regular coffee instead of instant espresso powder?
Yes, but the flavor will be less intense. You can brew a very strong cup of coffee and use that to replace some of the milk, but be mindful of the liquid ratio. Using espresso powder provides a more concentrated coffee flavor. -
Can I use a different type of sugar?
Granulated sugar works best for this recipe as it dissolves easily. However, you could experiment with other sugars like caster sugar or brown sugar, which will slightly alter the flavor profile. -
My ice cream is icy, what went wrong?
This can happen if the custard base wasn't chilled properly, or if the ice cream wasn't churned long enough. Ensure the custard is thoroughly chilled and churn until it reaches a soft-serve consistency before freezing. Also, avoid temperature fluctuations in the freezer.