Quick and Creamy Cappuccino Ice Cream
A smooth, coffee-infused ice cream with a creamy texture and a subtle chocolate twist. Quick to prepare and perfect for dessert lovers, this cappuccino ice cream combines rich flavors with a satisfying, velvety finish. Ideal for serving on its own or paired with classic tiramisu.
Equipment
- 1 cafetière (for brewing coffee)
- 1 medium saucepan
- 1 Mixing bowl
- 1 whisk
- 1 plastic container for freezing
- 1 ice cream maker with Frozen Bowl (or equivalent)
Ingredients
- 4 tbsp finely ground Italian coffee
- 4 large egg yolks
- 115 g light muscovado sugar
- 200 ml milk
- 200 ml double cream
- 50 g plain chocolate grated
Instructions
- Prepare the Frozen Bowl: To start, ensure your ice cream will churn smoothly by preparing the ice cream maker’s frozen bowl in advance. Place the bowl in the freezer for at least 24 hours prior to making the ice cream. This step is crucial because a thoroughly frozen bowl helps the mixture freeze quickly, creating a creamy, smooth texture without ice crystals.
- Brew the Coffee Infusion: Measure 4 tablespoons of finely ground Italian coffee and place it into a cafetière. Pour 230 ml of freshly boiled water over the coffee grounds and let it steep for a few minutes. The longer the coffee infuses, the more intense the flavor will be, but aim for 3–4 minutes to avoid bitterness. Once brewed, press the plunger down to separate the grounds from the liquid and set the strong coffee aside to cool slightly.
- Whisk the Egg Mixture: In a medium mixing bowl, combine 4 large egg yolks with 115 grams of light muscovado sugar. Using a whisk, beat the eggs and sugar together vigorously until the mixture becomes pale, thick, and creamy. This step not only dissolves the sugar but also incorporates air into the eggs, which contributes to a light and velvety ice cream texture.
- Heat the Milk: Pour 200 ml of milk into a medium saucepan. Gently heat over medium heat until it reaches a near-boiling point — small bubbles will form at the edges, but do not allow it to boil, as boiling milk can curdle the eggs later. Once heated, remove from the heat and gradually whisk the warm milk into the egg and sugar mixture, ensuring a smooth blend without scrambling the eggs.
- Combine Coffee and Egg Mixture: Slowly pour the strained coffee infusion into the egg and milk mixture while continuously whisking. This step infuses the custard base with rich coffee flavor and ensures the mixture remains smooth. Whisk thoroughly so that the coffee is evenly incorporated without forming lumps.
- Cook the Custard: Return the combined mixture to the saucepan and place it over gentle heat. Stir constantly with a wooden spoon or heatproof spatula to prevent sticking or burning. Cook until the custard thickens slightly and coats the back of the spoon — it should reach around 75–80°C (167–176°F) if using a thermometer. Avoid boiling, as this can curdle the eggs and ruin the texture.
- Cool the Custard: Once thickened, remove the custard from the heat and transfer it to a clean bowl. Allow it to cool at room temperature for a few minutes. Stir occasionally to release steam and speed up the cooling process. Cooling is essential before adding cream to prevent curdling and to prepare the mixture for churning.
- Fold in the Cream: Pour 200 ml of double cream into the cooled custard and gently fold it in using a spatula. This adds richness and creates a luscious, creamy texture. Make sure the mixture is uniform in color and consistency before moving to the churning step.
- Churn the Ice Cream: Attach the frozen bowl to your ice cream maker and pour in the coffee custard. Churn according to the manufacturer’s instructions until the mixture reaches a thick, whipped cream-like consistency. Churning incorporates air, resulting in a soft, smooth ice cream base.
- Add the Chocolate: Once the ice cream has reached the desired texture, gently fold in 50 grams of grated plain chocolate. This adds delightful bursts of chocolate flavor and a slightly crunchy texture that complements the creamy coffee base. Stir carefully to distribute the chocolate evenly without melting it completely.
- Freeze the Ice Cream: Transfer the churned ice cream into a plastic container with a lid. Smooth the surface with a spatula, cover, and freeze for at least 30 minutes to firm up. For a fully set ice cream, freeze overnight. The longer freezing time allows the flavors to meld beautifully and ensures a perfect scoopable consistency.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly for easy scooping. Serve in bowls or cones, or pair with a slice of tiramisu for a luxurious dessert experience. Sprinkle extra chocolate on top if desired for an added touch of indulgence.
Notes
- Always use freshly brewed coffee for the richest flavor; instant coffee may taste flat or artificial.
- Light muscovado sugar adds a subtle caramel note, but you can substitute with demerara or golden caster sugar if needed.
- Make sure the milk is warm before combining with eggs to prevent curdling.
- Churn the ice cream just until it reaches a whipped cream-like consistency to maintain a soft, creamy texture.
- For best results, freeze the ice cream overnight to fully set the flavors.
