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Café Latté Ice Creamby Kimberley S in Rouxbe Videos Ultra smooth and creamy ice cream infused with roasted coffee beans.
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Step 1: Infusing the Cream
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Before you start the ice cream, make sure the bowl of your ice cream maker is completely frozen and place an empty container in the freezer to chill. Crush the coffee beans to break them up; then pour the cream, milk, and beans into a long-handled pot. Stir occasionally and bring to a gentle boil. Set this aside and let infuse for approximately 30 minutes; any longer and it will need to be refrigerated. Strain the mixture back into a measuring cup and top up with cream to equal 1 liter. |
Step 2: Making the Crème Anglaise
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Before you start the Crème Anglaise, prepare an ice bath. Pour the coffee cream into a clean pot over medium heat.
Once the mixture just comes to a boil, temper the eggs by slowly pouring in the hot liquid while constantly whisking.
Pour this mixture back into a pot over medium heat. At this point, it’s very important to stir constantly. Don't let the mixture boil or the eggs will curdle. Keep stirring and test it occasionally on the back of a wooden spoon. Once done, quickly strain into a bowl and place into the ice bath. For food safety reasons, it’s very important to bring down the temperature as fast as possible. Stir and cool the mixture down until it is at least 4° degrees Celsius or 40° degrees Fahrenheit. |
Step 3: Making the Ice Cream
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Once the mixture is cold, turn the machine on and pour the anglaise into the frozen ice cream insert. Let run for about 20-25 minutes, depending on your machine. You will see the anglaise getting thicker, as air gets incorporated. Once ready, gently scoop out the ice cream into the bowl from the freezer. Make sure to use a soft spatula to scrape out the ice cream or you will scratch the container.
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Notes
This recipe makes 2 pints. If you have a smaller ice cream machine, you can either cut this recipe in half or churn it in two batches. Just remember to fully freeze the canister between batches.
Once the anglaise has cooled over the ice bath, it can be stored up to 3 days in the refrigerator until you are ready to churn.
If you’re not comfortable with the wooden spoon test, cook the anglaise to exactly 82° degrees Celsius (180° degrees Fahrenheit).
During the last few minutes of churning, you can add more texture and flavor with tiny pieces of chocolate or nuts.
For food safety reasons, melted ice cream should never be re-frozen.
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Comments
Just like to ask, is it possible to still make the ice-cream without an ice cream maker??
You can't make ice cream without an electric ice cream maker or old-fashioned manual machine. The hand-crank manual machines are usually more expensive and require lots of ice and rock salt for success. As you begin to freeze the ice cream base, it is vital to incorporate air at the same time. Churning gives ice cream its fluffy texture and smooth mouth feel. Without churning, you'll wind up with a solid, dense mass with poor texture.
Could you use 2-3 shots of thick guppy esprsso instead of the crushed bean infusing method.
secondly I am looking at buying an ice cream maker I could not identify the model that you use but it looks compact and solid ...can you tell me the make?
Be careful on how much "guppy" espresso you use. The amount of water in it can affect the final texture of the ice cream, and may give it a more crystal-like texture (rather than creamy). For a richer and creamier texture, the infusing the cream with espresso beans are the way to go, since no water is altering the formula.
In the video, we used a 2-quart (model:ICE-30BC) from Cuisinart: http://www.cuisinart.com/catalog/category.php?cat_id=10, however, the ICE-20 works just fine. I personally own one of these and quite like it.
Is It PoSsIbLe ThAt YoU cAn RePlAcE tHe CoFfEe BeAnS fOr VaNiLla IcE cReAm?
Yes, it's easy to make vanilla ice cream from this recipe. The best way to get great vanilla flavor is to replace the coffee beans with one whole, fresh vanilla bean. Split the bean in half lengthwise and scrape out the seeds. Put everything in the pot and go through the same process to infuse the vanilla bean into the milk and cream. You'll wind up with gorgeous specks of vanilla throughout the ice cream.
If you don't have a fresh vanilla bean, simply stir in 2-3 teaspoons of pure vanilla extract into the anglaise while it's cooling in the ice bath. Have fun!
Where do you get those ice cream containers you use in the video to freeze the ice cream after you take it out of the ice cream machine.
Hi Jackie,
Small stainless-steel inserts can be found at restaurant supply stores and most of these stores will sell to the general public. Larger, longer inserts are often referred to as 'hotel pans'. These pans are used in professional kitchens and are quite handy. You may have spotted them being used in buffets and salad bars.