Mocaccino Ice Cream (Coffee-Chocolate)

Chocolate coffee mocaccino ice cream | Lilie bakery
Chocolate coffee mocaccino ice cream 2 | Lilie bakery
Chocolate coffee mocaccino ice cream 3 | Lilie bakery

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 ...

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Mocaccino Ice Cream (Coffee-Chocolate)

For coffee lovers at dessert time ...
Preparation30 min
Baking10 min
Total40 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 6 people

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

Preparation:

  • 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.

Notes:

This recipe allows you to make about 1.5L of ice cream.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

[ Equipment used ]

Magimix ice cream maker

Nordic Ware vintage ice cream scoop

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13 comments

  1. Reply

    BoopCook

    June 7, 2016

    your ice cream is perfect !!! : P

  2. Reply

    Maxim

    June 8, 2016

    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/

    • Reply

      Lilie bakery

      June 9, 2016

      She just canned this turbine, so I have lots of ideas in mind for my future ice cream :)

      • Reply

        maxim

        June 9, 2016

        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!

        • Reply

          Lilie bakery

          June 14, 2016

          With a caramel sauce it must be delicious too :)

  3. Reply

    Tales and Delights

    June 8, 2016

    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.

    • Reply

      Lilie bakery

      June 9, 2016

      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 ...

  4. Reply

    Nelo

    June 8, 2016

    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.

    • Reply

      Lilie bakery

      June 9, 2016

      He should like this one then :)

  5. Reply

    Royal chill

    June 9, 2016

    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 :-)

    • Reply

      Lilie bakery

      June 9, 2016

      Yes it is the turbine which gives this texture "like the pros"! Kisses Cécile :)

  6. Reply

    small kitchen

    June 9, 2016

    Very very tasty this ice cream!

  7. Reply

    Cy joke

    June 12, 2016

    The photos are very beautiful ! it just makes you hungry! well done

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