Mocha Coffee Crispy Ice Cream
Coffee and chocolate folded into summer — one bite delivers the dual delight of icy refreshment and silky smoothness.
Ingredients
Coconut oil
65g
Instructions
1
Step 1
92g egg yolks and 97g fine sugar.
2
Step 2
Mix evenly.
3
Step 3
Beat until pale and fluffy.
4
Step 4
185g milk.
5
Step 5
Add 13g coffee.
6
Step 6
Mix well and heat until just simmering.
7
Step 7
Slowly add in batches to the egg yolk mixture and mix well.
8
Step 8
Pour everything back into the saucepan.
9
Step 9
Over lowest heat, stir constantly from the bottom to prevent scorching.
10
Step 10
Cook until thickened and coats the silicone spatula, then remove from heat.
11
Step 11
Add 114g chocolate (70% dark chocolate).
12
Step 12
Mix evenly.
13
Step 13
Let residual heat melt the chocolate.
14
Step 14
Add 18g milk and mix well again.
15
Step 15
Strain through a sieve, seal and chill in the refrigerator (around 10°C).
16
Step 16
Whip 228g heavy cream until thick.
17
Step 17
Pour the coffee custard into the whipped cream.
18
Step 18
Mix evenly.
19
Step 19
Mix evenly.
20
Step 20
Pipe into molds and place in the freezer overnight.
21
Step 21
Next day, melt 180g dark chocolate + 65g coconut oil using a double boiler.
22
Step 22
Unmold the ice creams and dip into the chocolate coating mixture.
23
Step 23
Let sit for one minute and the crispy shell is done.
24
Step 24
Make another one.
25
Step 25
Done.
26
Step 26
Super smooth and silky, no ice crystals.
27
Step 27
If you like it, come make it with me!
