On hot, busy summer days, nothing beats coffee ice cream, a delicious dessert that combines the energy boost of caffeine and the freshness of ice cream. The beauty is that it is really easy to prepare!
Ingrediants
Recipe without Ice Cream Maker
- 600 ml of heavy cream
- 200 g of sweetened condensed milk
- 3 tablespoons of soluble espresso
- 15ml espresso liqueur (optional)
- 5ml vanilla extract (optional)
Egg Recipe (with Ice Cream Maker)
- 120 ml of whole milk
- 75 g of sugar
- 360 ml of heavy cream
- A pinch of salt
- 5 yolks (large eggs)
- A few drops of vanilla extract
-
350 g coarsely ground coffee beans (preferably decaffeinated)
Alternatively, 120ml strong American coffee or espresso (cold)
Egg Recipe (without Ice Cream Maker)
- 90 ml of evaporated milk
- 75 g of sugar
- 360 ml of heavy cream
- A pinch of salt
- 5 yolks (large eggs)
- A few drops of vanilla extract
- 350 g coarsely ground coffee beans (preferably decaffeinated)
If you don't have a food processor, you will also need:
- 150 g of regular or kosher salt
- Bag of ice
Steps
Method 1 of 3: Recipe without Ice Cream Maker
Step 1. Make instant espresso with cold water
Add a spoonful of coffee at a time, stirring until completely dissolved. 3 tablespoons of soluble coffee are enough to obtain an ice cream with an intense flavor, but you can use more or less according to your preferences.
You can also use a cup of espresso. Regular instant coffee is not recommended, as it tends to have a sour or metallic taste
Step 2. Pour the coffee into the condensed milk and mix well
Condensed milk allows ice cream to freeze on its own, without the need for frequent stirring.
If you have an ice cream maker, you can replace it with 250ml of milk and 50g of sugar
Step 3. Add flavorings (optional)
To intensify the flavor, try using 15ml of coffee liqueur. The vanilla extract allows you to obtain a delicious ice cream with a classic taste (use 5 ml).
Step 4. In a large bowl, pour the heavy cream and condensed milk mixture
Whisk with an electric mixer or whisk at medium speed.
Chilling the bowl and whisk in the refrigerator will speed up the process
Step 5. Pour the mixture into an airtight container suitable for the freezer
Put it in the freezer to let it solidify. Allow about 6 hours or leave it overnight. The capacious metal containers allow ice cream to freeze faster than small or plastic ones.
If you have an ice cream maker, let it cool in the refrigerator, then pour the mixture into it and follow the instructions in the manual. Usually the preparation of the ice cream takes about 20-30 minutes
Method 2 of 3: Egg Recipe (with Ice Cream Maker)
Step 1. In a large pot, mix the milk, coffee beans and 120ml heavy cream
Cover and let the ingredients heat up. Remove the mixture from the heat just before it reaches boiling point.
If you're using ready-made coffee instead of beans, don't add it now
Step 2. Leave to infuse for an hour at room temperature with the covered pot
In this way the coffee beans will be able to give flavor to the milk.
If you are using ready-made coffee instead of beans, skip this step
Step 3. Beat the egg yolks, sugar and salt for about 5 minutes or until a thick, pale yellow mixture is obtained
Step 4. Put the pot back on the stove
Reheat the milk mixture. Once it starts steaming, pour in the egg mixture very slowly, whisking constantly.
- If you pour it too quickly, the eggs will cook and the process will be ruined. If you notice any lumps, stop pouring the mixture and whisk the mixture vigorously.
- If the coffee beans prevent you from mixing well, strain them through a colander and add them back to the mixture after you finish beating it.
Step 5. Pour the remaining heavy cream (250ml) into a metal bowl, then place it in a larger container filled with ice
Step 6. Pour the egg and milk mixture back into the pot
Heat it over medium heat by constantly stirring it with a flat spatula. Let it cook until it becomes full-bodied. If you are not familiar with this type of preparation, take the following safety measures:
- Use an infrared thermometer to make sure the temperature does not exceed 80 ° C.
- To avoid burning the mixture on the bottom or heating it too quickly, use the water bath technique.
Step 7. Strain the mixture onto the cold heavy cream
Help yourself with a colander to collect the coffee beans. Squeeze them to extract the juice and throw them away. Add the vanilla and continue mixing.
Step 8. Complete the process
Let the mixture cool in the refrigerator, then work it with the ice cream maker following the instructions in the manual. The process usually takes less than half an hour.
If you replace the beans with ready-made (cold) coffee, pour it in once the ice cream maker has completed half of the process
Method 3 of 3: Egg Recipe (without Ice Cream Maker)
Step 1. Beat the egg yolks, sugar and salt for about 5 minutes until the mixture is thick
Set it aside.
Step 2. Heat the evaporated milk and coffee beans in a pot
Stir constantly until the mixture begins to simmer. Remove it from the heat immediately.
- You can use whole grains, although grinding them will make the flavor more intense. To do this, put them in an airtight plastic bag and grind them with a rolling pin or mallet.
- To prepare ice cream without an ice cream maker, it is recommended to mix it often to break the ice crystals. Using evaporated milk to reduce the water content is one of several tricks to implement to facilitate the process.
Step 3. Slowly pour the hot milk over the eggs and mix them while whisking constantly
In this way the base cream will be formed, an indispensable ingredient for the preparation of any type of ice cream, commercial or artisanal.
Step 4. Heat the cream over medium-low heat while stirring constantly
It will gradually thicken over about 10 minutes. To understand if it's ready, stick a spoon inside it: if it adheres well to the back, then remove it from the heat.
If any lumps form, turn off the heat and whisk vigorously. Exposing eggs to a high temperature or heating them quickly can lead to cooking of the proteins, causing them to form viscous lumps
Step 5. Cover the mixture and refrigerate for an hour
In this way the beans will give flavor to the cream.
If you leave the milk to infuse for an hour before mixing it with the eggs, you may get a more intense flavor. This method takes a little longer, as you will still need to let the cream cool
Step 6. Filter the coffee beans, then crush them by pressing them onto the mesh of the colander
Once the liquid is completely extracted, throw them away.
Step 7. Beat 250ml of heavy cream:
you will have to double the volume. Mix it with the cream until all lumps are eliminated.
The increase in volume is due to the air incorporated by the procedure. Once the mixture has been placed in the freezer, the air will keep the water molecules apart. This will reduce the size of the ice crystals, which usually abound in this type of ice cream
Step 8. Put the mixture in the freezer
You can complete the procedure by following 2 methods, depending on the tools you have available:
- Pour the mixture into some ice trays and let it solidify in the freezer (this will take a few hours). Place the cubes in a food processor and add the remaining 120ml of cream. At that point, pour the mixture into an ice cream tub and place it in the freezer.
- Alternatively, stick a metal bowl into a larger bowl filled with ice and salt. Gradually prepare the ice cream by placing 500ml at a time in the bowl. Work it with an electric mixer for 10 minutes until it becomes very cold. Place it in the freezer for 45 minutes - it should acquire a creamy consistency. Beat it again for 5 minutes, then freeze it until ready.
