Homemade coffee ice cream is the best treat on a hot summer day. Such a dessert will undoubtedly appeal to all true connoisseurs of coffee, as light coffee bitterness is ideally combined with a delicate milky taste.
It is necessary
- - water (100 ml);
- - milk (100 ml);
- - cream with 35% fat content (300 ml);
- - icing sugar (120 g);
- - natural ground coffee (2 tsp);
- - egg yolks (5 pcs.);
- - dark chocolate (50 g);
- - whole grains of coffee.
Instructions
Step 1
First you need to brew ground coffee, cool and strain through a strainer. Pour 100 ml of milk into a small saucepan, put it on low heat, bring to a boil and let the milk cool slightly. We take 5 chilled chicken eggs, separate the yolks from the proteins and beat them with a mixer with 70 g of powdered sugar until a stable foam is obtained. Add cooled milk and brewed coffee to the whipped yolks, without stopping to stir.
Step 2
Pour the resulting mixture into an enamel bowl, put it in a water bath and cook until the mixture begins to thicken (about 10-15 minutes). We remove the bowl from the water bath and, without delay, place it in another deeper container, previously filled with cold water. For quick cooling, a few seconds will be enough, after which the yolk-milk mixture should be put into the refrigerator for another 10-15 minutes.
Step 3
Add 50 g of icing sugar to a bowl with cream and beat with a mixer into a strong foam. After the yolk-milk mixture has cooled, combine it with whipped cream.
Step 4
Now you can proceed to the last stage - freezing. To do this, the mixture for future ice cream must be poured into a plastic container, tightly closed the lid and put into the freezer. The minimum freezing time is 4 hours. To make the ice cream soft and delicate in taste, it should be thoroughly mixed during the first 2 hours (frequency - every 20 minutes).
Step 5
Before serving, decorate the finished ice cream with whole coffee beans.
