Friday, June 24, 2011

Coffee Gelato Ice Cream - Hide it if you don't want to share.


 I should never have let my daughter try this ice cream.  Now I have to share.  Fortunately it's just us two in the house that like coffee flavor.  Well, the youngest hasn't tried but always chooses vanilla anyway.  We're going to keep it that way too.  Since the recipe only makes a generous pint, I'd rather not have to split it any more ways.  Kids don't need the caffeine anyway.  I used to have a penchant for Häagen-Dazs coffee ice cream.  I liked the little single serve cups because otherwise I could eat a whole pint in one day.  I don't think I will ever have to buy it again now because this is just as good.  It manages to be frosty and ridiculously creamy at the same time.  I am having to bury it deep in the freezer to make it last more than two days.  Maybe the pint batch is good portion control after all.  ☺  This is a very simple recipe that does not require cooking and is therefore ready to freeze right away, hooray!  Now fair warning, this does contain raw egg yolks so I would suggest pasteurized eggs if regular grocery store eggs are all that are available to you.  I have access to fresh pastured eggs which I know are safe to use raw.  For this batch I actually used fresh duck eggs which are amazing for baking and ice cream.  (Just not a chiffon or a sponge unless you have a recipe tested for duck eggs, it can be a tricky thing.)  This batch yields maybe half a cup more than a pint, but with a little, uh... quality control, it will fit nicely in the pint container...  ☺  I love those round ziploc containers with the screw tops, they are perfect for a pint batch of ice cream.

Coffee Gelato Ice Cream
makes a generous pint

1 cup whole milk
2/3 cup heavy cream
2 tsp espresso powder
2/3 cup sugar
3 egg yolks

Dissolve the espresso powder in the cold milk and mix well.  In a medium bowl, whip the egg yolks and sugar until light in color and stiff.  Continue whipping and slowly add the milk and coffee and the cream a few drops at a time.  Pour the mixture into your ice cream maker and freeze according to manufacturer's directions.  The ice cream will be ready in about 20-25 minutes.

I have made this with a hand mixer and with a stick blender.  I think the hand mixer does a slightly better job of incorporating the sugar since there is more room for the mixture to move.  It's actually a bit stiff for the stick blender.  You can probably use a hand whisk but you will have popeye arms when you are done.  Worth it though.  And now, I'm off to pick up another couple dozen eggs because I'm out and we need more ice cream!

Adapted from DeLonghi

1 comment:

Cookie baker Lynn said...

Yum, yum, yum! I love that this allows you to keep your raw milk raw.

I pay $8.40/gal for our raw milk. Write to me, if you'd like the name of the dairy.

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