I am tantalized by the smells of coffee.The fresh roasted espresso beans really tempt me to drink coffee every day but coffee unfortunately upsets my stomach if taken directly.So I figured why not make Ice cream and enjoy it. Having learnt the method of making ice cream at Culinary school I vowed to myself never to buy store bought ice cream from the chain stores.The taste of fresh home made ice cream beats every other store bought ice cream hands down.I also had some chocolate covered espresso Kona coffee beans I brought from Hawaii the last time which I chopped and added into this for a nice crunch.
Ingredients:
2 cups heavy cream
5 egg yolks
1/4 cup of sugar(adjust to your taste)
10-15 chocolate covered espresso beans
2-3 teaspoons of Instant coffee powder( I used an Indian Chicory Coffee called Bru)
Procedure:
1.Bring the cream to a slow simmer in a pan.Add the coffee powder and let it steep into the cream and turn off the stove.
2.In a bowl take the egg yolks and sugar and beat until they are pale.
3.Now gently add little by little cream into the egg yolk mixture and keep whisking to combine.After all the cream has been incorporated, transfer the mixture back to the pan and on a medium low gently keep stirring until the temperature of the mixture reaches between 175-179F.Turn off the stove.
4.Transfer the mixture to a bowl(you can filter it through a sieve if you think you have chunks), keep a bowl of ice water under it and let it cool by gently stirring it.Place in the refrigerator and let cool for 30 minutes.Transfer the mixture to an ice cream machine and churn according to manufacturing directions.
5.After the ice cream is churned fold in the chopped chocolate covered espresso beans and freeze in the refrigerator for atleast 2 hours and enjoy frozen.
Tips:
Since this is an egg based icecream make sure you cook your egg and cream mixture to the temperature to avoid eating raw eggs.
If you do not have instant coffee, brew your coffee with the cream and use it.
If you do not like dark roasts or espresso beans you can just put chocolate chip in it instead of espresso beans.
| Preparation time | 40 minutes plus time for freezing |
| Serves | 8 servings |
| Serving Size | 1 serving |
| Calories Per Serving | Approximately 311 per serving |
| Difficulty | medium |
Ingredients:
2 cups heavy cream
5 egg yolks
1/4 cup of sugar(adjust to your taste)
10-15 chocolate covered espresso beans
2-3 teaspoons of Instant coffee powder( I used an Indian Chicory Coffee called Bru)
Procedure:
1.Bring the cream to a slow simmer in a pan.Add the coffee powder and let it steep into the cream and turn off the stove.
2.In a bowl take the egg yolks and sugar and beat until they are pale.
3.Now gently add little by little cream into the egg yolk mixture and keep whisking to combine.After all the cream has been incorporated, transfer the mixture back to the pan and on a medium low gently keep stirring until the temperature of the mixture reaches between 175-179F.Turn off the stove.
4.Transfer the mixture to a bowl(you can filter it through a sieve if you think you have chunks), keep a bowl of ice water under it and let it cool by gently stirring it.Place in the refrigerator and let cool for 30 minutes.Transfer the mixture to an ice cream machine and churn according to manufacturing directions.
5.After the ice cream is churned fold in the chopped chocolate covered espresso beans and freeze in the refrigerator for atleast 2 hours and enjoy frozen.
Tips:
Since this is an egg based icecream make sure you cook your egg and cream mixture to the temperature to avoid eating raw eggs.
If you do not have instant coffee, brew your coffee with the cream and use it.
If you do not like dark roasts or espresso beans you can just put chocolate chip in it instead of espresso beans.
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