Difference between revisions of "Make Coffee Ice Cream"
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===No-Churn Coffee Ice Cream=== | ===No-Churn Coffee Ice Cream=== | ||
#Mix the instant espresso in cold water. Add a spoonful of water at a time, stirring until all the powder is dissolved. Three tbsp (45 mL) of powder makes a strong-flavored ice cream, but you can use less or more according to your preference. | #Mix the instant espresso in cold water. Add a spoonful of water at a time, stirring until all the powder is dissolved. Three tbsp (45 mL) of powder makes a strong-flavored ice cream, but you can use less or more according to your preference. | ||
| − | #*You can use [[Make-an-Espresso-(Espresso-Machine-Coffee)|a shot of espresso]] instead. Instant coffee powder isn't a recommended substitute, as it tends to taste sour or metallic.<ref>http://www.thekitchn.com/dont-have-espresso-powder-try-134785</ref> | + | #*You can use [[Make-an-Espresso-(Espresso-Machine-Coffee)|a shot of espresso]] instead. Instant coffee powder isn't a recommended substitute, as it tends to taste sour or metallic.<ref name="rf1">http://www.thekitchn.com/dont-have-espresso-powder-try-134785</ref> |
#Pour the espresso into the condensed milk. Stir until combined. The condensed milk will let the ice cream freeze on its own, without frequent churning. | #Pour the espresso into the condensed milk. Stir until combined. The condensed milk will let the ice cream freeze on its own, without frequent churning. | ||
| − | #*If you own an ice cream maker, you can replace the condensed milk with 1 cup (240 mL) milk and ½ cup (50g) sugar.<ref>http://www.serving-ice-cream.com/coffee-ice-cream.html</ref> | + | #*If you own an ice cream maker, you can replace the condensed milk with 1 cup (240 mL) milk and ½ cup (50g) sugar.<ref name="rf2">http://www.serving-ice-cream.com/coffee-ice-cream.html</ref> |
#Add flavoring (optional). For a richer flavor, try adding 1 tbsp (15 mL) espresso liqueur. For a classic ice cream taste and general deliciousness, use 1 tsp (5 mL) vanilla extract instead. | #Add flavoring (optional). For a richer flavor, try adding 1 tbsp (15 mL) espresso liqueur. For a classic ice cream taste and general deliciousness, use 1 tsp (5 mL) vanilla extract instead. | ||
| − | #Beat the mixture into heavy cream. Pour the heavy cream and the condensed milk mixture into a large bowl. Beat with an electric mixer or a whisk at medium speed, until it forms soft peaks.<ref>https://www.youtube.com/watch?v=AMMECm7Huhk</ref> | + | #Beat the mixture into heavy cream. Pour the heavy cream and the condensed milk mixture into a large bowl. Beat with an electric mixer or a whisk at medium speed, until it forms soft peaks.<ref name="rf3">https://www.youtube.com/watch?v=AMMECm7Huhk</ref> |
| − | #*Chilling the bowl and whisk in the fridge will speed up the process.<ref>http://www.thekitchn.com/how-to-make-whipped-cream-cooking-lessons-from-the-kitchn-102056</ref> | + | #*Chilling the bowl and whisk in the fridge will speed up the process.<ref name="rf4">http://www.thekitchn.com/how-to-make-whipped-cream-cooking-lessons-from-the-kitchn-102056</ref> |
| − | #Freeze until set. Transfer the mixture to an airtight, freezer-safe container. Freeze until set, about 6 hours or overnight.<ref>http://www.nigella.com/recipes/view/ONE-STEP-NO-CHURN-COFFEE-ICE-CREAM-5550</ref> Large, metal containers freeze the ice cream faster than small or plastic ones.<ref>http://www.serving-ice-cream.com/homemade-ice-cream-2.html</ref> | + | #Freeze until set. Transfer the mixture to an airtight, freezer-safe container. Freeze until set, about 6 hours or overnight.<ref name="rf5">http://www.nigella.com/recipes/view/ONE-STEP-NO-CHURN-COFFEE-ICE-CREAM-5550</ref> Large, metal containers freeze the ice cream faster than small or plastic ones.<ref name="rf6">http://www.serving-ice-cream.com/homemade-ice-cream-2.html</ref> |
#*If you have an ice cream maker, chill in the fridge, then pour in the mixture and follow your model's instructions. This will typically set the ice cream in about 20–30 minutes. | #*If you have an ice cream maker, chill in the fridge, then pour in the mixture and follow your model's instructions. This will typically set the ice cream in about 20–30 minutes. | ||
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#Let steep one hour. Leave the saucepan covered at room temperature to give the coffee beans time to lend flavor to the milk. | #Let steep one hour. Leave the saucepan covered at room temperature to give the coffee beans time to lend flavor to the milk. | ||
#*Skip this step if using brewed coffee instead. | #*Skip this step if using brewed coffee instead. | ||
| − | #Whisk together egg yolks, sugar, and salt. Whisk for about 5 minutes, or until it turns pale yellow and falls off the whisk in thick ribbons.<ref>http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html</ref> | + | #Whisk together egg yolks, sugar, and salt. Whisk for about 5 minutes, or until it turns pale yellow and falls off the whisk in thick ribbons.<ref name="rf7">http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html</ref> |
#Reheat milk mixture and whisk slowly into eggs. Return the saucepan to the stove and reheat until once again hot and steaming. Pour very slowly into the egg mixture, whisking constantly. | #Reheat milk mixture and whisk slowly into eggs. Return the saucepan to the stove and reheat until once again hot and steaming. Pour very slowly into the egg mixture, whisking constantly. | ||
| − | #*Pouring too fast here will cook the egg, which is taking ice cream breakfast ingredients a step too far. If you notice any lumps, stop pouring and beat the mixture vigorously.<ref>https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions</ref> | + | #*Pouring too fast here will cook the egg, which is taking ice cream breakfast ingredients a step too far. If you notice any lumps, stop pouring and beat the mixture vigorously.<ref name="rf8">https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions</ref> |
#*If the beans are getting in the way of stirring, pour through a mesh and return the beans to the mixture once you're done whisking. | #*If the beans are getting in the way of stirring, pour through a mesh and return the beans to the mixture once you're done whisking. | ||
#Place the remaining cream in an ice bath. Pour the remaining cup (240 mL) heavy cream into a metal bowl. Place this bowl inside a larger container, filled with ice. | #Place the remaining cream in an ice bath. Pour the remaining cup (240 mL) heavy cream into a metal bowl. Place this bowl inside a larger container, filled with ice. | ||
| − | #Heat your custard base. Return the egg and milk mixture to the saucepan. Heat on medium low, stirring constantly with a flat-bottomed spatula. Cook until you can run your finger on the spatula without the custard running across the mark you made. If you're not used to making custard, consider the following safeguards:<ref | + | #Heat your custard base. Return the egg and milk mixture to the saucepan. Heat on medium low, stirring constantly with a flat-bottomed spatula. Cook until you can run your finger on the spatula without the custard running across the mark you made. If you're not used to making custard, consider the following safeguards:<ref name="rf8" /> |
#*Use an infrared thermometer to make sure the temperature stays below 180ºF (82ºC). | #*Use an infrared thermometer to make sure the temperature stays below 180ºF (82ºC). | ||
#*To avoid burning the bottom or heating it too quickly, [[Make-a-Double-Boiler-(Bain-Marie)|use a double boiler]]. | #*To avoid burning the bottom or heating it too quickly, [[Make-a-Double-Boiler-(Bain-Marie)|use a double boiler]]. | ||
#Strain into the chilled cream and vanilla extract. Place a mesh strainer over your chilled cream, to catch the coffee beans. Pour the hot custard through this strainer. Press the beans to extract flavorful liquids, then discard them. Add vanilla extract to the ice cream and stir to combine. | #Strain into the chilled cream and vanilla extract. Place a mesh strainer over your chilled cream, to catch the coffee beans. Pour the hot custard through this strainer. Press the beans to extract flavorful liquids, then discard them. Add vanilla extract to the ice cream and stir to combine. | ||
#Finish in the ice cream maker. Chill the mixture in the refrigerator, then freeze in the ice cream maker according to your model's instructions. This typically takes less than half an hour. | #Finish in the ice cream maker. Chill the mixture in the refrigerator, then freeze in the ice cream maker according to your model's instructions. This typically takes less than half an hour. | ||
| − | #*If substituting chilled, brewed coffee for whole beans, pour it in halfway through churning.<ref>http://noteatingoutinny.com/2007/04/14/fresh-coffee-premium-ice-cream/</ref> | + | #*If substituting chilled, brewed coffee for whole beans, pour it in halfway through churning.<ref name="rf9">http://noteatingoutinny.com/2007/04/14/fresh-coffee-premium-ice-cream/</ref> |
===Custard Style, without an Ice Cream Maker=== | ===Custard Style, without an Ice Cream Maker=== | ||
#Whisk together egg yolks, sugar, and salt. Whisk for about five minutes, until thick enough to fall in ribbons from the whisk. Set aside. | #Whisk together egg yolks, sugar, and salt. Whisk for about five minutes, until thick enough to fall in ribbons from the whisk. Set aside. | ||
#Heat evaporated milk and coffee beans. Add the evaporated milk and the coffee beans to a saucepan. Heat while stirring constantly until steaming heavily or just barely simmering. Remove from heat as soon as you reach this point. | #Heat evaporated milk and coffee beans. Add the evaporated milk and the coffee beans to a saucepan. Heat while stirring constantly until steaming heavily or just barely simmering. Remove from heat as soon as you reach this point. | ||
| − | #*You can use whole beans, but you'll get a stronger flavor if you crush them. To do this, seal them in a plastic bag and crush with a heavy rolling pin or mallet.<ref>http://www.finecooking.com/articles/cyor/ice-cream.aspx</ref> | + | #*You can use whole beans, but you'll get a stronger flavor if you crush them. To do this, seal them in a plastic bag and crush with a heavy rolling pin or mallet.<ref name="rf10">http://www.finecooking.com/articles/cyor/ice-cream.aspx</ref> |
| − | #*The most common way to make ice cream without an ice cream maker involves frequent hand churning to break up ice crystals. Switching to evaporated milk to reduce water content is one of several tricks you can use to make this process much easier.<ref>http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html</ref> | + | #*The most common way to make ice cream without an ice cream maker involves frequent hand churning to break up ice crystals. Switching to evaporated milk to reduce water content is one of several tricks you can use to make this process much easier.<ref name="rf11">http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html</ref> |
#Slowly combine hot milk and egg. Pour the hot milk in a thin trickle into the egg, whisking constantly. This forms a custard base, the beginning of most all commercial and restaurant ice creams. | #Slowly combine hot milk and egg. Pour the hot milk in a thin trickle into the egg, whisking constantly. This forms a custard base, the beginning of most all commercial and restaurant ice creams. | ||
#Heat the custard. Return the egg, milk, and coffee beans to the stove. Heat over medium-low heat, stirring constantly. This will thicken gradually over the course of about ten minutes. Once it coats the back of a spoon dipped into the custard, remove from heat. | #Heat the custard. Return the egg, milk, and coffee beans to the stove. Heat over medium-low heat, stirring constantly. This will thicken gradually over the course of about ten minutes. Once it coats the back of a spoon dipped into the custard, remove from heat. | ||
#*If you see any lumps forming, turn off heat and beat vigorously. High temperatures or rapid heating can cook egg proteins into rubbery lumps. | #*If you see any lumps forming, turn off heat and beat vigorously. High temperatures or rapid heating can cook egg proteins into rubbery lumps. | ||
#Chill the mixture for one hour. Cover the mixture and place it in the refrigerator for one hour. This gives the coffee beans time to infuse the custard with coffee flavor. | #Chill the mixture for one hour. Cover the mixture and place it in the refrigerator for one hour. This gives the coffee beans time to infuse the custard with coffee flavor. | ||
| − | #*You may get a stronger coffee flavor if you infuse the milk for one hour instead of waiting until it's been added to the eggs.<ref | + | #*You may get a stronger coffee flavor if you infuse the milk for one hour instead of waiting until it's been added to the eggs.<ref name="rf10" /> This method will take a little longer, since you still need to chill the custard. |
#Strain out coffee beans. After straining, hold the strainer over the custard and press the coffee beans against the mesh. Once the last bit of flavor has drained through, discard the beans. | #Strain out coffee beans. After straining, hold the strainer over the custard and press the coffee beans against the mesh. Once the last bit of flavor has drained through, discard the beans. | ||
#Whip some of the cream and fold into custard. Whip 1 cup (240 mL) of the heavy cream until it doubles in volume. [[Fold-(Baking)|Fold]] into the custard until there are no lumps. | #Whip some of the cream and fold into custard. Whip 1 cup (240 mL) of the heavy cream until it doubles in volume. [[Fold-(Baking)|Fold]] into the custard until there are no lumps. | ||
| − | #*This size increase comes from air whipped into the mixture. During freezing, the air will keep water molecules farther apart, reducing the size of ice crystals that usually plague freezer-made ice cream.<ref | + | #*This size increase comes from air whipped into the mixture. During freezing, the air will keep water molecules farther apart, reducing the size of ice crystals that usually plague freezer-made ice cream.<ref name="rf11" /> |
#Freeze. There are two ways to finish the job, depending on what equipment you own: | #Freeze. There are two ways to finish the job, depending on what equipment you own: | ||
| − | #*Freeze in ice cube trays until solid (several hours). Transfer to food processor and pulse with remaining ½ cup (120 mL) cream. Freeze in an ice cream tub.<ref | + | #*Freeze in ice cube trays until solid (several hours). Transfer to food processor and pulse with remaining ½ cup (120 mL) cream. Freeze in an ice cream tub.<ref name="rf11" /> |
| − | #*''Or'' place a metal bowl inside a larger bowl of ice and rock salt. Add 1 pint (500 mL) ice cream mix at a time to the small bowl. Beat with electric mixer for ten minutes, until very cold. Freeze for 45 minutes, until pudding-like. Beat the same way for 5 minutes, then freeze until done.<ref>http://www.thekitchn.com/how-to-make-ice-cream-without-124210</ref> | + | #*''Or'' place a metal bowl inside a larger bowl of ice and rock salt. Add 1 pint (500 mL) ice cream mix at a time to the small bowl. Beat with electric mixer for ten minutes, until very cold. Freeze for 45 minutes, until pudding-like. Beat the same way for 5 minutes, then freeze until done.<ref name="rf12">http://www.thekitchn.com/how-to-make-ice-cream-without-124210</ref> |
#Finished. | #Finished. | ||
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== Tips == | == Tips == | ||
| − | *Try serving the ice cream Italian style, between two slices of [[Make-Brioche|brioche]].<ref | + | *Try serving the ice cream Italian style, between two slices of [[Make-Brioche|brioche]].<ref name="rf5" /> |
==Warnings== | ==Warnings== | ||
