Ultra smooth and creamy ice cream infused with roasted coffee beans.
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You can't make ice cream without an electric ice cream maker or old-fashioned manual machine. The hand-crank manual machines are usually more expensive and require lots of ice and rock salt for success. As you begin to freeze the ice cream base, it is vital to incorporate air at the same time. Churning gives ice cream its fluffy texture and smooth mouth feel. Without churning, you'll wind up with a solid, dense mass with poor texture.
Be careful on how much "guppy" espresso you use. The amount of water in it can affect the final texture of the ice cream, and may give it a more crystal-like texture (rather than creamy). For a richer and creamier texture, the infusing the cream with espresso beans are the way to go, since no water is altering the formula.
In the video, we used a 2-quart (model:ICE-30BC) from Cuisinart: http://www.cuisinart.com/catalog/category.php?cat_id=10, however, the ICE-20 works just fine. I personally own one of these and quite like it.
Yes, it's easy to make vanilla ice cream from this recipe. The best way to get great vanilla flavor is to replace the coffee beans with one whole, fresh vanilla bean. Split the bean in half lengthwise and scrape out the seeds. Put everything in the pot and go through the same process to infuse the vanilla bean into the milk and cream. You'll wind up with gorgeous specks of vanilla throughout the ice cream.
If you don't have a fresh vanilla bean, simply stir in 2-3 teaspoons of pure vanilla extract into the anglaise while it's cooling in the ice bath. Have fun!
Small stainless-steel inserts can be found at restaurant supply stores and most of these stores will sell to the general public. Larger, longer inserts are often referred to as 'hotel pans'. These pans are used in professional kitchens and are quite handy. You may have spotted them being used in buffets and salad bars.
I suppose this is more of a decision that you have to make for yourself...but for me, I believe that it is worth it. There is something extremely satisfying (and delicious) about making your own ice cream.
Also, I like Kimberley's version of coffee ice cream way more than any "store bought" ice cream.
There are many brands and sizes of machines and you don't have to have a big fancy one to do the job right!
Just as with anything, there are no guarantees, but it is certainly possible to get results with a home ice cream maker that are as good or better than the commercially available varieties, although it may not happen with your first try.
But, I can think of few things that are more pleasant at which to practice. :)
I have to agree with the above posts. The results I've achieved with my ice cream maker at home are better than anything I could buy in a store. And you can make it for fairly cheap when considering the cost of quality supermarket ice cream.
My first attempt was at vanilla ice cream and it was fantastic. The second flavor I made was a caramel swirl. I made the Rich Caramel Sauce from this site and cooled it. I poured some of it into the ice cream maker during the final minute of churning and before freezing. It turned out quite nice.
Regarding the fat content of the cream you use, you suggested equal parts whole milk (3.25% Milk Fat) and heavy cream (35% MF). I used solely table cream (18% MF) the first few times with excellent results. I notice that the average of 3.25 and 35 is just over 19. Basically what I'm asking is, did I change the recipe much by using "table cream", or is a cream with ~19% MF what we're aiming for?
Regardless of what you replied here I actually bought an ice cream machine and now I know it's worth it.
I'm now very comfortable with ice cream making that I started making my own recipes, but the one that I really like is the dark caramel salted butter ice cream with roasted pecan caramel pieces.
Many ice cream recipes use cream, whole milk, half and half or a combination of any of these. It just depends on how rich you like the ice cream. More fat means less water in the mixture which ultimately means a less "ice-crystally" texture once frozen. For the most luxurious and smooth results, make sure your mixture is high in fat. Hope this helps.
Absolutely, you can make this recipe without the coffee. Personally, when I make plain ice cream, I still like to add some vanilla, but that is entirely up to you. You can add 1-2 tsp of vanilla extract or, even better, split a whole vanilla bean and follow the first step on infusion.
If you choose to use nothing, just skip the infusion step and bring the cream and milk just to the boil before tempering it into the eggs. Hope this helps! Happy ice cream making!
Not everyone has access to a bunch of ice cubes unless they have a fridge with an ice dispenser or buy a big bag of ice. Since a big bag of ice would only fit in my freezer if I remove all the contents, I would suggest placing the bowl of ice cream custard or anglaise in the freezer for about 15 minutes instead. Then, transfer it to the refrigerator.
It's not the best food safety practice to follow. If your freezer is small, the hot custard can increase the temperature or cause other contents to melt. If you don't have ice cubes to make a water bath, at the very least, make one with very cold water. Stir the anglaise and keep changing the water (so it remains cold) until the temperature of the anglaise is at least cool. Then transfer the anglaise to the refrigerator to chill completely before churning. Cheers!
I made this recipe today and my husband and I very very pleased. Yum!! As long as you have time, it is rewarding! The coffee beans really gave it a rich flavor. I am wondering about the number of egg yolks though. I looked at some other ice cream recipes and they seem to mainly call for 2-4 yolks. Any reason for the high amount of yolks in this recipe? Would it be worth experimenting with fewer? Thanks!!
Cool! That is the exact ice cream maker I have! Quite efficient, wouldn't you agree? Speaking of which, may I ask what brand those lovely pots and pans are? I have a similar set I bought to match yours (I LOVE them), but they're not exactly the same. Mine are Cuisinart Contour, I just have the 13-pc. Well, you guys are my idols ('speccialy you Dawn) and thanks for making just a hobby a little more for this ecstatic 13-year old kid.
-Keep Cooking (but I don't think I need to say that)
Riley E. Morgan
Speaking of which, yes, the cooking equipment is mine, as in I payed for them. That's just how much I love cooking. I want to credit you with that. My bio has the whole story, but I know you guys are busy, so I won't bore you with the details.
-Keep Cooking (this is just how I sign posts)
Riley E. Morgan
Riley, the pot used in this particular video was one by Calphalon.
I also wanted to mention that I did read you bio and I can only say "good for you Riley" you are in inspiration. I wish I was as dedicated to cooking at 13 yrs. as you are now. Keep up the great work and you will go far and make many people happy with your cooking. Cheers!
This is more of a general homemade ice cream question rather than one specific to your cafe latte recipe... I am thrilled with my ice cream flavour and texture after 'conversion' -- but after the 'ripening' stage in the freezer, it always seems rather dense to me. Is that because it's 'super premium' ice cream and isn't mostly air like the commercial product? Do I need to buy a PacoJet? =P
I'm using a KitchenAid setup at home. I've tried following some advice I saw on chowhound which said to try conversion with half batches as most home ice cream makers just don't have the freezing power. Same result. I've tried superfreezing the bowl using the coldest setting in my freezer. Same result. I'm using the same yolk/liquid ratios you're using here. So far I've made batches of black sesame and vanilla ice cream and both are very yum (once they melt a bit).
This type of ice cream, which is based on a French creme anglaise, is very rich and has a dense texture due to the egg yolks used.
Many American-style ice creams are made without eggs. It is true that commercial machines can whip plenty of air into the mixture which gives the ice cream a lighter consistency. Whenever you see an ice cream that says "double or triple churned"...you are actually paying for more air. :)
You can let the ice cream sit in the refrigerator for 15 minutes or so for it to soften slightly. Just be careful of re-freezing melted ice-cream, as this is not a food safe practice. Hope this helps!