This is an updated post of a coffee ice cream I did in the past, but with a chocolate fudge swirl. It is creamy, not too sweet and has the perfect coffee flavour.
This base is adapted from David Lebovitz’s vanilla ice cream, but the milk is infused with instant coffee. I like the coffee flavour to be pretty strong, so I use around three and half tablespoons of instant coffee. For a milder flavour, I recommend using only two tablespoons.
The chocolate fudge is adapted from Smitten Kitchen. This is optional of course – you can just make the coffee ice cream on its own. The fudge needs to be completely cooled before adding to the ice cream, but it will thicken. The easiest way to swirl it into the ice cream is to actually pipe it, and then ripple it with a knife.
You can use the egg whites to make these brown butter tuiles, which I posted a few years ago. This is my favourite way to serve ice cream.
I hope you enjoy the recipe, and have a great week!
Coffee Fudge Swirl Ice Cream
Ice cream adapted from David Lebovitz and fudge adapted from Smitten Kitchen.
Makes 1L of ice cream.
Ingredients
Coffee Ice Cream
- 250ml milk
- 150g caster sugar
- 3.5 tablespoons instant coffee
- 1 tsp vanilla extract
- 5 egg yolks
- 500ml heavy cream
Chocolate Fudge
- 20g unsalted butter
- 100ml heavy cream
- 110g glucose syrup
- 30g brown sugar
- 12g cocoa powder
- 110g dark chocolate (70% cocoa solids), roughly chopped
- 1/2 tsp anilla extract
Method
Coffee Ice Cream
- In a medium saucepan, combine the milk, sugar, instant coffee and vanilla. Cook over medium-low heat, stirring occasionally, until simmering.
- In a medium bowl, whisk together the egg yolks. Pour the warm milk over the egg yolks gradually, whisking constantly as you pour (you want to temper the eggs and ensure they don’t scramble). Once all the milk has been added, return the custard mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the spatula. It should be 75°C on an instant-read thermometer.
- Add the heavy cream to a large bowl and set a fine-mesh strainer over the top. Strain the custard into the heavy cream and stir until completely combined.
- Cover the cling wrap, ensuring it touches the surface, and refrigerate overnight.
Chocolate Fudge
- In a small saucepan, combine the butter, cream, glucose syrup, brown sugar and cocoa powder. Cook over medium-heat and bring to a simmer.
- Simmer on low for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate. Stir in vanilla.
- Refrigerate and allow it to cool completely before swirling it in the ice cream.
Assembly
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Remove a third of the ice cream from your machine and transfer it into a loaf pan. Transfer the chocolate fudge into a piping bag, and pipe a generous amount of fudge over the ice cream. Ripple with a knife to create a marble effect. Continue to layer the ice cream and fudge.
- Freeze ice cream until firm, about 6 hours. The ice cream can keep for up to a month in the freezer.