Welcome to 2018! I know it’s a little late, but my family and I have been busy travelling. I’m very excited to share this ice cream recipe with you, although it may not be summer where you are. This is based of David Lebovitz’s vanilla ice cream recipe, but instead the milk mixture is infused with instant coffee. You can of course adjust the strength to your liking. This is what I love about ice cream; you start with a base recipe and simply go from there in order to create whatever flavours are desired. On the flip side, the thing I dislike about ice cream is the photography. The combination of Brisbane heat and a frozen dessert is never a good idea, as it always creates a melting mess. It is very stressful to shoot. I served mine in chocolate dipped cones that were sprinkled with roasted hazelnuts from our trip in Tasmania. This is optional of course. On our holiday, we went on this big tasting trail, trying things like berries (a lot of berries!), salmon, hazelnut, cheese, ice cream. So I had to make something that was inspired by our travels. These new blue and white ceramics are also from the Salamanca Markets! It was a great trip, and we literally had a kilo of cherries everyday they that good. The best I’ve ever had by far. I’ve got an exciting project coming up soon hopefully. Maybe a YouTube video as well about 2017 if I get to it. School is in one and a half weeks so I actually have to start getting ready. I can’t put it off any longer! I hope you’ve all had a great Christmas and New Years, maybe even written some resolutions. I have to admit that that’s no something I usually do unfortunately. But I am excited for what this year has to bring. If you thought I didn’t post much last year, it’s going to reduce even further in 2018 since it’s grade 12 and everything. Please enjoy this recipe, the ice cream is super creamy and definitely worth making!
Coffee Ice Cream
Inspired by David Lebovitz.
- 1 1/2 cup (325ml) whole milk
- A pinch of salt
- 3/4 cup (150g) sugar
- 3 1/2 tbls instant coffee
- 1 1/2 cups (325ml) heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Combine the milk, salt, sugar, instant coffee and 1 cup of cream in a saucepan. Bring to a simmer. Cover, remove from heat, and infuse for 30 minutes.
- To make the ice cream, set up an ice bath by placing a 2L bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour. This is called tempering, which is done to ensure the eggs do not scramble. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you run your finger down it, the line should remain divided.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions (mine takes about 30 minutes).
- Freeze for about 4 hours before serving. Keeps approximately 2 weeks in the freezer.