Saturday, 1 October 2011

Weekend Recipe: Black Coffee Ice Cream


Happy October, Everybody!

Now, one might think that ice cream isn't really the thing to make as the mercury begins falling but, according to Ben and Jerry, eating cold stuff when you're feeling cold makes you feel less cold.

I know, I know, it sounds like a bunch of hooey but that's probably just because I'm not explaining it right

And possibly also because us desert-dwellers are exempt from making use of this excuse reasoning.


Although it may not look it, this ice cream packs a big coffee flavoured punch : )

Enjoy!

BLACK COFFEE ICE CREAM
Jeni's Splendid Ice Creams at Home


2   1/2 cups whole milk
1 tbsp + 2 tsp cornstarch
1   1/2 oz. (3 tbsp) softened cream cheese
1/8 tsp sea salt
1   1/2 heavy cream
3/4 cup sugar
3 tbsp corn syrup
1/4 cup coarsely ground dark-roast coffee beans

Mix a few tablespoons of milk and your cornstarch in a small bowl until smooth and set aside. Whisk together your cream cheese and salt in a medium bowl and set that aside as well.
Bring the rest of your milk, cream, sugar and corn syrup to a rolling boil in a large saucepan over medium high heat and let it boil for 4 minutes. Remove from heat, add in your coffee and let steep for 5 minutes.
Strain the coffee mixture through a sieve lined with cheesecloth and return to your saucepan and gradually whisk in your cornstarch slurry. Bring back to a boil and cook until your mixture thickens slightly, about 1 minute. Remove from heat.
Gradually whisk your hot coffee mixture into the cream cheese until smooth. Pour everything into a 1 gallon freezer bag, seal tightly and submerge in an ice bath until cold, about 30 minutes. You may need to add a bit more ice in between.
At this point, you can let your mixture chill in the fridge overnight to let the flavour bloom (it also makes for a creamier finished product.) If you're impatient though, you can go ahead and freeze your ice cream base according to the manufacturer's instructions of your machine.
Pack your ice cream into storage containers, press a sheet of parchment paper onto the surface, cover tightly and freeze at least 4 hours. Let sit out at room temperature for 5 minutes before scooping : )  
















2 comments:

  1. Lovely, Neha! That book is on my birthday wish list!! I love tea flavors and this ice cream looks divine!

    ReplyDelete
  2. We just finished a batch of Toasted Rice Pudding Ice cream with Coconut milk and Black Tea, so yummy : ) You are going to love the book!

    ReplyDelete

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