Wednesday, June 16, 2010

Coffee Ice Cream

This past weekend, we decided to again make ice cream. For our third adventure with the new ice cream maker, we chose coffee ice cream. We looked at several recipes and decided on a 'mix' of the recipe in the booklet that came with the ice cream maker and this recipe from Emeril.Instead of instant coffee or whole coffee beans, we used a very generous 3 tablespoons of instant espresso. We also added a vanilla bean instead of vanilla extract or no vanilla.

Here's the whole milk, heavy cream, instant espresso, sugar, and vanilla bean simmering away:After adding the egg yolks to the milk/cream mixture and stirring until it thickened into the proper custard thickness, SP strained the mixture into plastic ware and refrigerated it overnight.Sunday morning when we put it into the ice cream maker, we added a couple tablespoons of Kahlua for extra flavor and to help keep the ice cream from getting too hard. I am still a bit unsure of the benefits of adding a bit of alcohol to homemade ice cream to keep it from getting too hard in the freezer but I really like Kahlua so we figured we'd add some for at least the extra flavor! After it finished churning, SP put it into another piece of plastic ware and put it in the freezer.Sunday night we tried the ice cream -- one of us had it with a huge mound of whipped cream on top:It is very, very tasty. Creamy. Very good coffee flavor. And not too hard - it was pretty easy to scoop out. SP noted that the less deep and wider container may also contribute to easier scooping of homemade ice cream. This is definitely a flavor we'd make again. So far, the three ice creams we've made have been excellent and we're very happy that we again have a working ice cream maker!

3 comments:

  1. Does this actaully work and how long does it take

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    Replies
    1. Yes. homemade ice cream works. Usually ours churns 30-40 minutes.

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