In the above thread, for last weekend, I had a poll asking Dopers which kind of ice cream I should make. Turned out I made mint-chocolate chip.
Today I thought about the coffee ice cream, but I wanted chocolate too, and didn’t want to wait a week for either. So I combined them. I had a little fair trade “hot and spicy” cocoa mix in the cupboard, so I combined that with an equal amount of instant coffee.
It came out fantastic! In case anyone wants the recipe, here is what I made.
sugar (1-2/3 cups)(11.75 oz)(335 g)
eggs 4
Mix the above in a bowl until as much as possible of the sugar is dissolved. Add
light cream(half and half) 2 cups (475 ml)
and blend together. At this point mix in:
6 tablespoons instant coffee crystals
6 tablespoons hot and spicy cocoa powder
Stir until cocoa and coffee is dissolved, then blend in another 2 cups light cream.
Freeze according to ice cream freezer directions.
The color is a rich brown, and the taste is perfect. Neither the chocolate or the coffee overpower each other.
I use a conventional model, but countertop sized. The mix goes in a metal container, placed in the larger container, and packed round with ice and salt. The motor is on top, connecting to the paddle that rotates inside the container, to stir the mix. The maker is Rival, from Sedalia Missouri, the model number is 8401. It’s older, I’ve had it for a number of years.
Since this is the most recent ice cream thread, I’ll post this hear. I hope, Baker, you don’t mind the hijack.
I’m going to be making ice cream next week, and I’m not sure what kind to make. I’ve settled on either vanilla with cinnamon chips (if I can find some between now and then) or cinnamon ice cream.
Also, when it comes to recipes, I use just heavy cream and whole milk blended together. Is it worth the time and trouble to use recipes that call for eggs and cooking the ice cream mixture before churning?
I don’t have any rum extract, but I do have a dark rum at home. How much do you think should be added? A tablespoon? I know I can’t add too much, otherwise the ice cream won’t set.
My recipe above has eggs and cream, and is not cooked.
9 eggs
3 cups sugar.
Blend together until as much as possible of the ice cream is dissolved.
Add in
3 tablespoons vanilla and 1 quart light cream(half and half) Stir until thoroughly mixed, then add another 4-3/4 cups light cream. Freezed as directed for your machine.
You can cut the above recipe down. You can also make it richer, or lighter, by using heavy cream, or whole milk respectively.
If you ad chunky things wait until the icecream is about two thirds frozen. Flavors I add with the first addition of the cream, so I can test their strength.