Thursday, August 6, 2009

Cappucchino Ice Cream

We've been hangering for some coffee ice cream, but some of us wanted to go the Cappucchino route. So we devised this recipe, that is tres delicious!

1 1/2 cups whole milk
1/2 cup sugar
pinch of salt
2 tablespoons instant coffee
1 package cappucchino coffee mix (we used Bustelo)

3 egg yolks, beaten

2 cups heavy cream

In a heavy bottomed sauce pan under medium flame, heat the milk and sugar until the sugar is dissolved. Don't boil the milk, we're looking for small bubbles on the edges o the pan. Add the coffees and salt and mix until dissolved.
While the milk mixture is heating, beat the egg yolks until light yellow.
Slowly add 1/2 cup of the hot milk to the egg yolks, whisking hard. Add the egg mixture to the saucepan and continue to whisk until the milk reaches 175 degrees F or coats the back of a spoon. Strain if desired into a bowl and chill.
When mix is chilled, whip the heavy cream to a soft peak. Fold into chilled mixture and process in an ice cream maker. Transfer to a container and freeze. Heaven on a spoon!

You might want to add chocolate pieces when folding the cream if you want Cappucchino Chip.

You also might want to dust your serving with cocoa or cinnamon.

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