Sooooo…..my family got me the best present ever this Christmas. My very own ice cream machine :). I was incredibly pleased. A double edged present of sorts. Obviously, it’s fabulous. The ability to make any ice cream or sorbet I want – and it’s a really good machine. But on the other hand, it definitely marks the beginning of the end for my attractiveness and ability to attract men. No more will this bottom pertly beckon the male species from its 29 inch levis….though let’s be honest….29 was always a rarity. At least a buxom bosom is a possibility. Look on the bright size, ey! And with all the cream and dairy I’ll be consuming, at least I’ll have good strong teeth and bones, clothed by walrus-cine layers of flabular insulation. And yes, I made the word flabular up.
This is the first ice cream of many to come. I love coffee ice cream and this is a good recipe for it – not too sweet, quite bitter which is how I like it. Still almost needlessly creamy though. Classic and delicious. I hope you enjoy!
Sadly you do need an ice cream machine for this – it needs to be churned as it cools, otherwise it will develop ice crystals within it that make the mixture gritty, not smooth. You can get basic ones off Amazon for about 20 pounds. The more basic ones have bowls that you freeze first, then attach to the machine. Better, more expensive, ones don’t require this, but either work just as well in the end.
Recipe based on the one from the Ben and Jerry’s recipe book – but I prefer my coffee ice cream stronger than theirs.
This is the first ice cream of many to come. I love coffee ice cream and this is a good recipe for it – not too sweet, quite bitter which is how I like it. Still almost needlessly creamy though. Classic and delicious. I hope you enjoy!
Sadly you do need an ice cream machine for this – it needs to be churned as it cools, otherwise it will develop ice crystals within it that make the mixture gritty, not smooth. You can get basic ones off Amazon for about 20 pounds. The more basic ones have bowls that you freeze first, then attach to the machine. Better, more expensive, ones don’t require this, but either work just as well in the end.
Recipe based on the one from the Ben and Jerry’s recipe book – but I prefer my coffee ice cream stronger than theirs.
Recipe
Ingredients (makes about 1 quart/ 1.1 litre):
550ml double cream
2 large free range eggs
150g white caster sugar
225 ml milk (semi or whole)
120ml strong espresso coffee (try to use real coffee, from grain or beans – not instant)
Tip: chill your liquid ingredients first. The colder the ingredients at the point of churning them, the faster they freeze and the fewer ice crystals.
Method:
1. In a mixing bowl whisk the two eggs until light and fluffy, about 2 minutes. Gradually add in the sugar, continuously whisking until fully combined. Whisk for a further 1 minute. You’ll see that it will have thickened considerably and be a pale yellow.
2. Add the cream, milk and coffee and whisk to combine.
3. Taste – see if you want more coffee adding. Maybe a wee nip of brandy or whisky too!
4. Pour into your ice cream machine and churn according to your machine’s instructions- mine takes about 50 minutes.
5. Want it served soft – dig in immediately. I prefer mine a little harder – when it first comes out it will be very soft. If you want it firmer so you can scoop it, tip into a container and freeze for a further 2 hours or so. Serve and love.
Ingredients (makes about 1 quart/ 1.1 litre):
550ml double cream
2 large free range eggs
150g white caster sugar
225 ml milk (semi or whole)
120ml strong espresso coffee (try to use real coffee, from grain or beans – not instant)
Tip: chill your liquid ingredients first. The colder the ingredients at the point of churning them, the faster they freeze and the fewer ice crystals.
Method:
1. In a mixing bowl whisk the two eggs until light and fluffy, about 2 minutes. Gradually add in the sugar, continuously whisking until fully combined. Whisk for a further 1 minute. You’ll see that it will have thickened considerably and be a pale yellow.
2. Add the cream, milk and coffee and whisk to combine.
3. Taste – see if you want more coffee adding. Maybe a wee nip of brandy or whisky too!
4. Pour into your ice cream machine and churn according to your machine’s instructions- mine takes about 50 minutes.
5. Want it served soft – dig in immediately. I prefer mine a little harder – when it first comes out it will be very soft. If you want it firmer so you can scoop it, tip into a container and freeze for a further 2 hours or so. Serve and love.
