Coffee-chocolate ice cream
Hey guys , I hope you still remember me , it's Anne , just in case lol
I need to get back my blogging mojo ( I swiped the words from Lena's ) .
Blame it to the heat or the usual lazyitis .
Lately though , I started using my camera shooting flowers and some other random things outside , okay , not much since it's really effin' hot these days . But at least the camera isn't so fat anymore , shooting only all those food hee hee So , if your interested in flowers or orchids particularly , check out my 500px or my not-so updated Flickr .
Oh , back to ice cream , I saw this coffee-choco ice cream @ Southern Living and just can't resist ! So far , I've made 3 flavors of ice cream , the cheaty peach ice cream which was so disappointing , the strawberry ice cream lacks something , yeah , I should have added more sugar in it *sigh* Since third time's the charm , I got this smooth , creamy and just wonderful coffee concoction that instant coffee lovers will surely love !
It's custard based ice cream that uses only one egg yolk , the tapioca makes the custard easier to do , the mixture just thickens beautifully . Instead of chopping the chocolate chips , which I did initially but it was so hot that day that it keeps getting soft as I chopped it so , I added most of it whole into the ice cream .
If you're keen on making homemade ice cream but don't have the ice cream maker , fear not , use your trusty handheld mixer ! If you don't have that then you are hopeless !
Recipe adapted from Southern Living
1/2 cup sugar
2 tablespoons tapioca starch
pinch of salt
2 cups milk
1 cup cream
1 egg yolk
2 tablespoons instant espresso powder
1 teaspoon coffee paste
1/2 cup chocolate chips , a combination of bittersweet and milk chocolate
* In a medium saucepan , whisk the first 3 ingredients then gradually whisk in the milk and the cream . Cook over medium heat , stirring constantly for 8 to 10 minutes or until mixtures thickens slightly . Remove from heat .
* In a small mixing bowl , whisk the yolk until slightly thickened , gradually whisk in about a cup of the hot cream mixture into the yolk . Add the cream-yolk mixture back into the remaining hot cream mixture , mix well to combine .
* Strain mixture through a fine wire-mesh strainer , let cool for an hour , stirring occasionally . Place a plastic wrap on top of the custard and chill for at least 8 hours or overnight .
* Pour mixture into the ice cream machine and churn for 45 minutes , adding the chocolate chips in the last 3 to 5 minutes of churning . Transfer mixture into a freezer-proof container and freeze for at least 4 hours preferably , overnight .
* If you don't have the ice cream maker but have too much time on your hands , do it manually . Make the custard and chill it , an hour or more , your choice . Transfer it into a freezer-proof container or use a loaf pan , freeze for 45 minutes to an hour . Take out from the freezer , use a fork to scrape the mixture , then whisk the mixture using the handheld mixer until mixture is slurry then put it back into the freezer and freeze for an hour . Do it twice again and you'll have a creamy homemade ice cream !