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Monday, February 7, 2011

Coffee Fudge Swirl Ice Cream

I love coffee ice cream… it might be my favorite flavor. And everything is better with chocolate… so, this ice cream is pretty outstanding. Ice cream recipe is my own, fudge ripple is David Lebovitz's.
Coffee Ice Cream
  • 2 cups heavy cream
  • 1 1/2 cups 2% milk
  • 3/4 cup sugar
  • pinch of salt
  • 2 tablespoons (about) instant coffee (or espresso, which I used this time)
  • 5 eggs
  • 1 vanilla bean
  • 2-3 tablespoons Kahlua or vodka
Pour the cream into a large bowl and set over ice. 
Combine the milk, sugar, coffee, and salt in a saucepan over medium heat. Meanwhile, crack the eggs into a bowl and beat with a whisk. Heat the milk mixture until warm and then pour over the eggs and stir. Pour the entire milk-egg mixture back into the saucepan and stir constantly over medium heat until custard coats the spoon, scraping the bottom of the pan as you go with a flexible spatula. 
Pour the custard through a strainer and into the chilled cream. Add the vanilla bean and whisk to combine. Add the liqueur and stir to combine. Put in the fridge until completely chilled. At this point, I always taste the ice cream… A) because its delicious and B) to make sure there is enough coffee flavor. If not, you may heat 1/4 cup of milk and add LOTS of coffee and add the strong brew, in small amounts, to the mixture until it reaches desired coffee flavor. 
Freeze in an ice cream maker, according to manufacturer instructions. Once frozen, spread 1/3 of the ice cream into a container and pour some of the fudge swirl on top, swirling with a knife (recipe below). Continue to layer the ice cream and fudge swirl, using a knife to get a marble effect. Freeze in the freezer for a few hours. Serve and enjoy!
Fudge swirl…
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon vanilla
Whisk together the sugar, corn syrup, water, and cocoa powder in a sauce pan over medium heat, whisking constantly until mixture begins to bubble at the edges.
Continue to whisk until it comes to a low boil and boil for 1 minute, whisking. remove from heat and stir in the vanilla. Chill completely before adding to the ice cream.

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