Clubfoodys Coffee Ice Cream Recipes

CLUBFOODY'S COFFEE ICE CREAM

Steps:

• In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
• Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
• Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
• In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
• Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
• Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.

LIGHTER COFFEE ICE CREAM

Steps:

• Combine sugar and egg whites and mix thoroughly.
• Add milk and thicken over medium heat.
• Stir in coffee to dissolve.
• Cool.
• Add vanilla, and half and half.
• Process according to your ice cream machine's instructions.

CLUBFOODY'S CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
• In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
• Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold inches.
• Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

COFFEE COCONUT ICE CREAM

Steps:

• Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
• Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
• Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
• Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer.
• Let stand for 15 minutes at room temperature before serving.
• Notes:.
• Though it won't yield as desirable of results, if you don't have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.

COFFEE ICE CREAM WITH CARAMELIZED PECANS

Steps:

• Heat the milk and sugar to the boiling point. Remove from the heat and sprinkle on the coffee.Let stand for 2 minutes, then stir, cover and cool.
• In a heatproof bowl, beat the egg and extra yolks until the mixture is thick and pale.
• Strain coffee mixture into a pan, heat to the boiling point, then pour onto the eggs in a steady stream, beating hard all the time.
• Set the bowl over a pan of gently simmering water and stir until it thickens. Cool, then chill in the fridge.
• Whip the cream with the sugar. Fold it into the coffee custard and freeze in a covered container. Beat twice at hourly intervals, then let freeze until firm.
• To caramelize the pecans, preheat the oven to 350°F Spread the nuts on a baking sheet in a single layer. Put them into the oven for 10-15 minutes to toast, until they release their fragrance.
• On the top of the stove dissolve the brown sugar in 2 tablespoons water in a heavy pan, shaking it around over low heat until the sugar dissolves and the syrup clears.
• When the syrup begins to bubble, add the toasted pecans and cook for a minute or two over medium heat until the syrup coats and clings to the nuts.
• Spread the nuts on a lightly greased baking sheet, separating them with the tip of a knife, and let cool. Store when cold in an airtight tin if they are not to be used the same day.
• Transfer the ice cream from the freezer to the fridge 30 minutes before serving. Serve with caramelized pecans.