Coffee Ice Cream

EddieMoonshine

I was curious if anyone has made a good coffee ice cream before and has any advice or tips from their experience? Also, has anyone eaten a really good coffee ice cream before? Is speciality coffee ice cream a thing that anyone has tried?

The reason I ask is that I picked up a cheap ice cream maker with a compressor a month or so ago and coffee is next on my list of ice creams to try.

dfk41

EddieMoonshine I used to make a lot of ice cream. There are basically two methods. You make a ‘custard’ then freeze it or you do the American method where you do not cook. I accept there are others like Gellato of course. Personally, I preferred the ‘custard’ route where you combined cream and sugar with other bits and pieces, cooking it on the stove at a certain temperature for a certain time (I forget now). You can then input any flavourings you wish. I used a Gaggia machine which chilled as it churned rather than the type of machine which requires you to freeze the bowl. This recipe is something along the lines of what I used to do:

https://www.bbcgoodfood.com/recipes/ultimate-vanilla-ice-cream

Dusk

I made a nice tiramisu ice cream on the weekend which could easily be adjusted. It was cream, sweetened condensed milk and mascarpone, add an espresso shot or two and it should be pretty nice

Pompeyexile

I have made the ‘cheats’ ice cream using the condensed milk and double cream recipe and all have turned out very nice and smooth. Some of the flavours I have done are Mint-choc-chip (using broken up mint Aero and a few drops of green food colouring for aesthetics), vanilla, chocolate, chocolate orange, mixed berry, oh and one of our favourites… Baileys. Never tried coffee flavour, but now you have mentioned it, I will give it a go. I am guessing it will need a bit of experimentation as to how much espresso one puts in for strength of flavour. Although thinking about it, once the mixture is made, and you have added your coffee, just give it a taste before freezing and if it is not ‘coffee’ enough, bung a bit more in. Careful though, because as with everything when adding flavourings or seasoning, err on the side of ‘less is more’, because it is always easier to add than to take away.

Now I can’t say they compare to the proper egg custard made type ice cream as dfk41 mentions, but then I do not have an ice cream maker and the condensed milk method doesn’t need one.

If you do find a good recipe, let us know.

Dusk

Pompeyexile

I think I did one espresso in around 1kg of ice cream (300ml cream, 250g mascarpone, 397ml condensed milk) and it worked as a subtle tiramisu flavour. For a decent coffee flavour i’d think at least three shots of espresso to start cutting through all the fat and sugar

dfk41

Has anyone invested in a Ninja Creami? I was watching a non paid review of one and was very impressed with it. They took 8 soft bananas and mashed them up then froze it in one of the supplied containers. 24 hours later it is clipped onto the Creami, select the relevant program and the machine sends cutting blades through the frozen mass and a couple of minutes later, pure banana ice cream. Obviously it does various sorts of delicacies!