“HE WAS MY CREAM, AND I WAS HIS COFFEE – AND WHEN YOU POURED US TOGETHER IT WAS SOMETHING.” Josephine Baker
I love my coffee with lots of cream. Actually, to say I like a little coffee with my cream may be more accurate! But to pour my coffee flavored cream in an ice cream maker and then freeze it…..now that is something! I love this cappuccino ice cream. Just a hint of cocoa and cinnamon give it depth and richness. And chopped chocolate covered coffee beans and bittersweet chocolate pieces lend a sweet, soft crunch to this cool creamy treat! So good as an after dinner treat. But I can hardly wait to……
…..to turn this into a milkshake!!!
Here’s what you will need:
CAPPUCCINO CRUNCH ICE CREAM :
Yields 6-8 servings
- 2 cups of heavy cream
- 3/4 cup of whole milk
- 3/4 cup of strong brewed coffee
- 1/2 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of light corn syrup
- 2 Tablespoons of non fat dry milk powder
- 2 Tablespoons of cornstarch
- 1/4 teaspoon of pure vanilla extract
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon of salt
- 1/2 cup of chopped chocolate covered coffee beans
- 1/4 cup of chopped bittersweet chocolate
Combine 1 1/2 cups of cream, the milk, sugar, cocoa powder, and corn syrup in a saucepan. Warm over medium heat, stirring frequently until the mixture begins to steam. Do not let the mixture come to a boil.
While the cream mix is heating, in a separate bowl, combine the remaining cream, brewed coffee, milk powder, cornstarch, salt and vanilla extract. Whisk until smooth and the powders have dissolved.
Add the cornstarch mixture to the cream mixture and bring to a boil over low heat, stirring constantly. Reduce to a simmer and whisk constantly until smooth and thickened, about 2 minutes. Remove from heat and strain through a mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until chilled.
When ready to churn, add the chopped coffee beans and chocolate pieces to the mix and stir to combine. Freeze in your ice cream maker according to your manufacturer’s instructions.
Enjoy right away as a soft serve treat or freeze until ready to use. Just let the ice cream sit out for 10-15 minutes before serving.
A tip for those who like to photograph their food: You know…..photography and food styling are so new to me. But I am beginning to enjoy it as much as I do baking and making the desserts that I feature. And so I can tell you….I am just learning as I go. And while I’ve been reading lots of books on these topics, mostly I am learning from my mistakes! Well you know how we sometimes crumple a piece of paper towel or fill our serving container with beans, etc so that we put our food on the top and make our serving container look abundant with our wonderful creations? Well in working with ice cream (and you have to work fast!) I’ve learned that it’s best to put the serving cups and utensils in the freezer. But this time…..I partially filled my serving cups with water and let them freeze overnight. That way, when I scooped my ice cream into them, I didn’t have to use so much ice cream…..and it sat on a ‘block of ice’ so that I had a bit more and much needed time to photograph the ice cream.
I hope this trick is helpful to you one day and that you enjoy this luscious cappuccino ice cream as much as I do!
The use of dry milk powder and cornstarch in this recipe was inspired by a method found in the book Scoop.