It looks like the sunny days are setting in (timidly yes, but they are setting in), a great opportunity to make a homemade ice cream with a tasty coffee aroma… And coffee, I love it! Usually, I consume it in a "hot" version, like you certainly, several times a day - because it does not take less. I also love to taste it in pastry: in a mousse in a dessert, in a sponge cake, in macaroons etc. But I must admit my weakness for coffee ice cream! Perfectly what I need when the temperatures rise and push us towards frozen desserts.
I wanted this ice cream to be consumable by everyone, including children, so I made sure to use decaffeinated coffee in my recipe (detail which is important, under penalty of having to deal with overexcited children, and that's it. less cool). I added crunch to the ice cream by adding large chocolate chips, we can also call them “chunks”: I love when they bite into my mouth, mixed with ice cream, it's pure happiness. In ice cream, you know, there are a lot of dairy products: whole milk, crème fraîche, so to lighten the lactose concentration a bit, I replaced cow's milk with vegetable milk. I chose rice milk because I didn't want to distort the taste of coffee with almond milk. I was worried about the problem of “setting” the ice cream by reducing the fat intake of cow's milk, but not at all: see for yourself in the photo, it holds up very well, we can make pretty balls.
To make the ice cream, I inaugurated my new toy, a turbine that I will present to you in detail (and in situation) in my next article. I, who owned a classic ice cream maker before, was simply amazed by the result obtained via the ice turbine. In any case, it is really worth it that I present it to you at work.
Let's move on to the recipe ...
Mocaccino Ice Cream (Coffee-Chocolate)
- 185 ml of milk cow's milk or vegetable milk
- 300 g whole cream
- 4 egg yolks
- 180 ml lukewarm decaffeinated coffee
- 100 g Granulated sugar
- 20 g bitter cocoa powder
- 1/4 tsp natural vanilla extract
- 35 g full-bodied, crushed dark chocolate
- Start to prepare the day before: mix the milk, cream, coffee, cocoa, vanilla and half the sugar in a saucepan and heat over medium heat.
- Whisk the rest of the sugar with the egg yolks until they turn white.
- Pour a little hot milk over the yolks to bring them slowly to temperature (without making scrambled eggs!) Then return everything to the saucepan.
- Increase the heat until it reaches around 80 °, if you don't have a thermometer, know that the mixture must coat a wooden spoon. Cover and let cool before putting in the refrigerator overnight or at least 2-3 hours.
- The next day, place the liquid in the ice cream maker or ice cream maker according to the manufacturer's instructions. Your ice cream will aerate and gain volume.
- Just before the end of cooling, when the ice cream is almost ready, add the crushed chocolate pieces. Pour into a specific container and freeze for about 2 hours to be able to make pretty scoops of ice cream. You can also consume it directly, it will be just a little flexible.