Ultra smooth and creamy ice cream infused with roasted coffee beans.
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You could try making a ganache with 1/2 cup heavy cream and 7 ounces of quality, semi-sweet chocolate (58%) chopped very fine as shown in Step 1 of this video. Set the ganache aside while you make the anglaise.
Once the anglaise is done, add it to the ganache and whisk to evenly combine. Strain the entire mixture through a fine sieve into a bowl and cool the mixture down over an ice bath.
You need to make sure to continually stir and scrape the sides of the bowl when the mixture is over the ice bath so the chocolate does not harden and create little bits. These bits can make the ice cream gritty when you go to churn it. But you need to make sure the mixture is cold before you churn it. Cheers!
Just made my first batch of vanilla ice cream using a vanilla bean and this ice cream was delicious. My husband couldn't stop raving about it. I can't wait to make another flavor tomorrow night. The instructional video and text version are so detailed and easy to follow.
This particular recipe is based on a French custard (anglaise). The fat and emulsifiers/proteins in the egg yolks hold moisture and interfere with the formulation of ice crystals, which gives the ice cream an incredible silky texture once frozen. I would be hesitant to substitute whole eggs. You can definitely try it, but you cannot expect to get the same creamy result.
Pastry kitchens never ever throw out egg whites. If they can't go through them, they freeze them for use in other products. Here's a good site that lists many ways to use leftover egg whites.
If you don't want to use egg yolks, you can make a Philadelphia-style ice cream. These types of ice cream do not contain any eggs. Cheers!
Once the mixture comes to a simmer, remove it from the heat. Items are usually covered. The heat that is kept inside will help to extract the flavor. With tea, if you're drinking it, you'd probably make sure to cover it to keep it hot.
For ice cream, if you plan to steep the liquid longer, make sure to cool it down over an ice bath before you place it in the refrigerator. Cheers!
The amount of air that is incorporated into ice cream is known as "overrun". This is what gives the ice cream a smoother and lighter texture. Too much overrun though will make the ice cream too soft. It will not only melt very fast, but the flavor will weaken. It is best to churn ice cream just until you reach a soft-serve consistency. Higher quality ice creams will have less overrun and cheaper ice creams will have more (where the mixture will double in volume). Don't be fooled by "double-churned" ice cream in the grocery store...they are just selling you more air. Cheers!