As I've mentioned before, my favorite style of ice cream is "Philadelphia," which is just milk, cream, sugar and whatever flavoring you want to add (e.g., vanilla, chocolate, strawberry, green tea, etc.) - NO EGGS! I prefer the light, clean taste of this style of ice cream versus that of the richer and typically sweeter custard-style ice cream. Next to vanilla, coffee is my favorite flavor, so I came up with this version of a Philadelphia-style coffee ice cream. I like strong coffee so I prefer to use a dark roast, but feel free to substitute with a medium roast for a mellower flavor.
Ingredients:
1 cup whole milk
2 cups heavy cream
1/2 cup sugar
2-3 tbsp. medium grind coffee, depending on how strong you like your coffee (my fav is French or Vietnamese dark roast)
Pinch salt
1. Combine all ingredients except salt in a saucepan and heat over medium heat until the mixture is just barely up to a simmer (around 170F).
2. Turn off heat and stir in a pinch of salt.
3. Let the mixture steep at least 30 minutes or until it is cooled to room temperature.
4. Strain the mixture into a bowl, cover, and refrigerate until very cold (at least 6 hours or preferably overnight).
5. Process in ice cream maker according to manufacturer's directions, typically around 20-30 minutes. Spoon ice cream (should be just a little firmer than soft serve) into a container, cover and freeze until firm.
6. To serve, take the container of ice cream out of the freezer and let sit at room temperature about 5 minutes before scooping.
1 cup whole milk
2 cups heavy cream
1/2 cup sugar
2-3 tbsp. medium grind coffee, depending on how strong you like your coffee (my fav is French or Vietnamese dark roast)
Pinch salt
1. Combine all ingredients except salt in a saucepan and heat over medium heat until the mixture is just barely up to a simmer (around 170F).
2. Turn off heat and stir in a pinch of salt.
3. Let the mixture steep at least 30 minutes or until it is cooled to room temperature.
4. Strain the mixture into a bowl, cover, and refrigerate until very cold (at least 6 hours or preferably overnight).
5. Process in ice cream maker according to manufacturer's directions, typically around 20-30 minutes. Spoon ice cream (should be just a little firmer than soft serve) into a container, cover and freeze until firm.
6. To serve, take the container of ice cream out of the freezer and let sit at room temperature about 5 minutes before scooping.
Combine all ingredients together in a saucepan over medium heat and bring to barely a simmer (around 170F). Remove the pan from the heat and stir in a pinch of salt. Let mixture sit for at least 30 minutes or until cooled to room temperature.
Strain the mixture into a bowl, cover and refrigerate at least 6 hours or preferably overnight until it is very cold.
Pour the mixture into an ice cream maker and process according to manufacturer's instructions (should be done in 20-30 minutes - mixture should have texture of soft serve ice cream). Pour the mixture into a container, cover and freeze another couple hours or until firm.
Take the container of ice cream out and let sit at room temperature for a few minutes so that it's not rock hard before scooping into serving bowls.
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