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Friday, June 7, 2013

Coffee Ice Cream





It's hard to believe that the recipe for this Coffee Ice Cream came together with some left over cream and no ice cream maker available at the time.

The choice of making it without a machine seemed worthwhile and if things hadn’t worked out favourably, a cold, decadent coffee shake wouldn’t have been the hardest thing to swallow.

The Simply Vanilla Ice Cream recipe previously posted requires an ice cream machine and is absolutely creamy and delicious.  I’ve used the same recipe to make a very good coffee ice cream by omitting the vanilla and adding a few tablespoons of instant espresso coffee powder instead.

On the other hand the Lemon Ice Cream recipe I make does not require an ice cream machine and in my opinion makes a most delicious, tangy, creamy, ice cream that’s hard to beat.

Having no access to the ice cream machine on that particular day the choice of a good recipe was limited so a little experimentation was in order.  Not being absolutely sure of the result in replacing the lemon juice with coffee powder I chose to take a calculated risk.  After all, what could possibly go wrong in combining cream, sugar and coffee?

A last minute choice of replacing the milk in the original recipe with ten percent cream, along with the thirty five percent whipping cream already on the ingredient list produced a texture and taste that was well beyond creamy and delicious.

I don’t recommend this ice cream become a staple in your freezer due to its highly decadent nature.  However, keeping some in the deep freeze for any length of time will be your greatest challenge!

Coffee Ice Cream
1 ¼ cups 35% cream (unwhipped)
1 cup 10% cream (half and half)
1 cup granulated sugar
Additional ¼ cup half and half
3 tablespoons instant espresso coffee powder
  1. In a medium plastic container stir together both creams and sugar until well blended.
  2. Cover and freeze 5 hours or overnight.
  3. Stir the 3 tablespoons instant coffee powder into the ¼ cup half and half, cover and refrigerate.
  4. Remove from freezer and break up the frozen mixture then place into a bowl.
  5. Beat with electric mixer until light and fluffy scraping bowl often.
  6. Working quickly to prevent melting, gradually add coffee mixture until well mixed, light and fluffy.
  7. Spoon mixture into a chilled container, cover and return to freezer.
  8. Freeze at least 5 hours but preferably overnight before serving.
  9. Makes one liter of ice cream.












 







Notes Tips and Suggestions
  • This ice cream does not freeze hard but very easy to scoop out and enjoy right away.
  • Place the empty ice cream storage container in the freezer ahead of time which will keep the mixture from melting once it's placed inside. 
  • A little portion of this ice cream goes a long way.  Serving it in espresso cups makes a great presentation.



4 comments:

  1. e to the l to the i to the z...June 13, 2013 at 5:25 PM

    Mmmm, this sure was tasty, though I'm still in shock with your not-so-secret ingredient of 35% cream! I drank this cup by cup in the summer in my teen years - is this why my growth is stunted?

    Nice presentation - those cups are very familiar.... I recall they helped me win a certain jell-o competition!

    ReplyDelete
    Replies
    1. What you drank by the cup in your younger years was the coffee and cream iced drink.
      This recipe for coffee ice cream boasts a 45%
      cream intake between the 10% and 35% that were mixed together.
      I don't think this mix stunts growth but it surely satisfies the pallet.

      As for that cup you are right, the exact cup that won you the jello award!!

      Delete
  2. this is a must try, you do have a thing for 35% cream, to make ice cream or the most delicious cold coffee I have ever had - lol -

    ReplyDelete
    Replies
    1. Now, tell me Marianne, what kind of life would it be without 35% cream?

      Delete