When I move from this to a better (or worse?), the other dimension it needs have the taste of this Coffee ice cream. I’m very humble, but without any modesty: it’s one of the best ice creams I’ve ever made.
Don’t be fooled by cor, l’essence of coffee is and very present. It was clearer than what would be imagined in a coffee ice cream, because instead of using the liquid in itself, I made a infusion with the grains.
Exactly, I used whole grains.
The excellent result of this ice cream falls almost exclusively on used coffee. Apart from that, the base is the classic French one: egg yolks, milk, cream and sugar. In the recipe I used Pessegueiro Farm coffee. It’s worth remembering, these special coffees (called gourmet) are more expensive than normal ones, so don’t be alarmed. But also, the quality is another level.
I have coffee beans at home because of the Moka coffee maker, the package was kind of big. So, when I bought it, I only asked to grind half of it. And since I saw a tip from the chef Bel Coelho in the magazine Espresso about infusing coffee beans, I was tempted to use the method.
Searching, I found a recipe for David Lebovitz who used the technique. Best reference impossible, right? I slightly adapted the quantity, the original called for 5 egg yolks. It was going to be great, that’s okay, if I had known it would be so good, I would have done it.
During the infusion, at the time the milk & co They heated up the aroma of coffee with milk, it was something absurdly comfort food. I don’t know exactly why, but it brought back childhood memories. In addition to being a very pleasant smell.
Coffee ice cream
Makes: 400 mL
- 200 g leite integral
- 200 g fresh/pasteurized cream (38% fat)
- 100 g crystal Sugar
- 65 g coffee beans (I used Fazenda Pessegueiro)
- 3 excited
- 1/4 teaspoon vanilla extract
- 0,5 g refined salt (pinch)
- 3-4 finely grated or processed coffee beans + for garnish
1 cup: 250mL | 1 tablespoon: 15mL.
- Combine milk, sugar, coffee beans, salt and 25g of cream in a pan. Place over low heat and heat until the first bubbles begin to appear. Do not let it boil, remove from heat. Cover and set aside for 1 hour.
- Place the rest of the cream in a bowl and put it through a sieve. Reserve.
- Reheat the coffee infusion. Pour about 1/3 of the liquid over the yolks, stir to avoid curdling the yolks. Return the mixture to the pan, cook over low heat until the mixture thickens and coats the back of the spatula/spoon.
- Pour this coffee mixture over the sieve, force the beans to release all the liquid.
- Add the vanilla and grated coffee beans. Mix well.
- Place in the fridge for at least 6 hours.
- Take it to the ice cream machine and proceed as the manufacturer recommends.
- When serving, sprinkle finely grated coffee over it.
