Ice cream "Mocha"

Category: Dairy and egg dishes
Ice Cream Mocha

Ingredients

Coffee beans (ground coffee) 50 g
Sugar 210 g
Cream (33%) 250 ml
Milk 500 ml
Liqueur "Baileys" (optional and available) 1 tbsp. l.
Yolks 6 pcs.

Cooking method

  • Coarsely grind the coffee (if finely ground - when filtering, a bunch of grounds will be in the ice cream, or strain through several layers of gauze), pour milk, add 100g of sugar and bring to a boil. Cover with a saucer and let it brew for 10 minutes. Strain.
  • Beat egg yolks with 110 g of sugar, add a little brewed coffee. Then pour everything together (the yolks with sugar and all the brewed coffee) and heat over medium heat until steam appears (do not boil !! do not boil !!).
  • Generally, the temperature of the mixture should be 83 degrees, but not everyone has an accurate digital culinary thermometer. Heating the egg yolk mass while making ice cream is a very common procedure. The mass thickens to the consistency of liquid jelly.
  • Remove from heat and cool to room temperature (even faster in a cold water bath), stirring occasionally. Now pour in the cream, liqueur again, go through the mass with a whisk (or blender). Load into an ice cream maker and refrigerate. Everything.

Note

For true coffee lovers in all forms. Bright, juicy taste of freshly brewed coffee with cream. The color of baked milk and a gorgeous smell. Great recipe.
It took ice cream to freeze, so in the photo it is still quite soft and tender.

Svetlana 73
Made ice cream according to this recipe. Vkusnotischaaaaaa But I got a mess - while I strained the coffee, half remained; the yolks did not want to boil; after adding the bailey the ice cream melted - 2 hours: in the freezer - prevented - in the freezer - ..... But it was not in vain that I fiddled! Thanks for the recipe!
Katrin
I'll have to try. Until I found the perfect coffee ice cream recipe.

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