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)
Ingredients:
- 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
Instructions:
- 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.
BoopCook
your ice cream is perfect !!! : P
Maxim
Very nice ice cream (but I don't like coffee :()
This turbine (I have the old model, almost identical) is great indeed!
I advise you to test my vanilla ice cream recipe in it, a killer: p
http://empreintesucree.fr/glace-vanille/
Lilie bakery
She just canned this turbine, so I have lots of ideas in mind for my future ice cream :)
maxim
I made my vanilla ice cream by adding a caramel sauce (quite thick) at the end, insane * - *
The advantage of the turbine is that you can add things in it (like caramelized hazelnuts) that won't prevent it from turning!
Lilie bakery
With a caramel sauce it must be delicious too :)
Tales and Delights
I am not normally a coffee ice cream maker, but here I am willing to make an exception !! And it's a very good idea to replace cow's milk with vegetable milk, I'll save that for next time.
Lilie bakery
I like to change a little cow's milk from time to time, and you see, the texture is not that different in the end ...
Nelo
Very pretty ice cream, your photos are incredible! I myself am a fan of small pieces of crunchy chocolate in coffee ice cream. I will test this recipe well soon to treat my darling crazy about coffee ice cream.
Lilie bakery
He should like this one then :)
Royal chill
I think I'm going to lick the screen ;-) I don't know if it's the effect of the turbine that seems to give it that crazy texture but it makes me want to get started! Kisses Aurélie :-)
Lilie bakery
Yes it is the turbine which gives this texture "like the pros"! Kisses Cécile :)
small kitchen
Very very tasty this ice cream!
Cy joke
The photos are very beautiful ! it just makes you hungry! well done