"

Friday, September 9, 2011

Coff-a-holic Anonymous

So I made my first homemade ice cream :) :) :) . At first , I resigned myself of making it without an ice cream maker but luckily I bought one online :D and it's only a hk$100 ( around $13 ) . To think with all that prep on how to make it , making it will be a breeze , not !!! I forgot to check online on how to make a custard . I overcooked mine :(  . After I put it on an ice bath to cool it down , it has this mousse-like consistency ..... 'twas still liquid but after checking it on Youtube , I just like ekkkkkkk , should have looked it online before doing it :D . Told myself , maybe it won't freeze properly tsk tsk but in fairness - it tastes delicious hee hee . Still , after churning it for around 30 minutes , I put it the freezer overnight and was so surpised that it turned out okay ! And yet , another minor disaster , my scoop's broken *sigh* so , when I used it I didn't get that nice round neat scoop of ice cream tsk tsk oh well :D . Move over , you infernal , overpriced Haagen Dazs coffee ice cream hee hee


Espresso Ice Cream

4 large egg yolks
6 T sugar
1/8 t kosher salt
1/3 cup milk
1 1/4 cups heavy ( whipping ) cream
1 T finely ground or instant espresso

* In a bowl , whisk together the egg yolks , 3 T of the sugar and salt .
* Combine the milk , cream , espresso and the remaining 3 T sugar in a heavy saucepan .
* Cook over medium heat , stirring occasionally , until almost simmering .
* Slowly pout the milk mixture in to the egg mixture , whisking as you pour .
* Return the misture to the saucepan . Cook over medium-low heat , stirring constantly with a heat-resistant plastic or wooden spatula , until custard reaches 175°F and lightly coats the spatula.
* Strain custard through a fine-mesh sieve into a clean bowl.
* Cool over  an ice bath until room temperature .
* Refrigerate the custard at least 4 hours or up to overnight .
* Churn in an ice cream machine according to manufacturer's instructions.




Recipe adapted from Emily Luchetti

2 comments:

  1. It is irritating about that scoop. I have had a mixer break down in the middle of a recipe!
    Your coffee ice cream does look tasty and easy to make. Wonderful classic flavor. The hardest part would be waiting for it to harden! Have a great weekend.

    ReplyDelete
  2. Tina , I just used it 3 times *sigh* need more durable one I guess :( . I checked it several times overnight , actually hahahaha

    ReplyDelete