Sometimes drinking ice coffee does not fulfill the “dessert” craving. It is a common culture of savoring coffee after a nice lunch or dinner. However, occasionally we seek to have coffee but no don’t want to stay up all night if decaf coffee is not available. It is also very common for diners to have dessert but don’t want to be too stuffed with food.
A good solution to that is to have a combination of coffee flavored ice cream! Häagen-Dazs’ coffee ice cream has a moderate (not too rich) coffee taste. It taste sort of like a cafe latte in a cup or waffle/sugar cone. It is not as sweet as say a vanilla ice cream. There is, however, no bitter taste. The sweetness overrides any bitterness that is present in coffee.
According to Häagen-Dazs (www.haagendazs.us), they use the “finest roasted Brazilian coffee beans and brew them to perfection to bring out their rich, complex flavor. The ingredients they use is very straightforward: cream, skim milk, sugar, egg yolks, coffee. It is merely 250 calories per half a cup.
It would be nice though to have the coffee ice cream exemplify more of the coffee bitterness and perhaps have it decaffeinated for those who are sensitive to caffeine.
There is a very nice recipe provided by a blogger which is easy to follow. You can customize to have your ice cream caffeinated or decaffeinated..
The ingredients to make a coffee ice-cream is as follows:
- 1 1/2 cups whole milk
- 1/2 cup sugar (3/4 if you want it to be sweeter)
- 1 1/2 cups whole decaf/caffeinated coffee beans
- Pinch of salt
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
The recipe is slightly modified from the suggested recipe. You can customize it depending on the sweetness, creaminess and bitterness of your ice-cream.
The following recipe is adopted from Simply Recipes.
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover with a plastic wrap, remove from the heat, and let steep at room temperature for approximately an hour.
2 Next, you will pout the remaining 1 cup of cream into a medium size metal bowl (important that you use a metal bowl and not a plastic or ceramic bowl). Set this metal bowl over a larger bowl with ice cubes. Set a mesh strainer on top of the bowls. Put it aside for now.
3 Reheat the milk and coffee mixture, on medium heat, until again there is steam. Do not wait till it boils. At the mean time, use a separate bowl (can be plastic bowl), and whisk the egg yolk together. Slowly pour the heated milk and coffee mixture into the egg yolks. Constantly whisk the egg yolks so as to make sure that the egg yolk is not cooked! Scope up the egg yolk and pour it back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof. Use an wooden or plastic type spatula and stir the mixture from the bottom. Make sure you stir until the mixture thickens. How do you know if the mixture is thick enough? If you can use your finger and run it through the mixture without it running than you are good.
5 Almost there! Now, you need to pour that bowl of custard through the strainer and stir it into the cream. You can either use room temperature coffee (instead of the beans strained in the strainer) to obtain the coffee flavor. To have the aroma of vanilla, mix vanilla as well as the finely ground coffee powder in the mixture. Give it a good mix till it cool.
6 Put the mixture in the fridge, then use an ice-cream maker to refreeze the ice cream.
Whala! Your very own coffee ice-cream. Enjoy!