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Coffee Ice Cream and How to Make Great Ice Cream without an Ice Cream Maker
Posted By Shoshana On November 15, 2011 @ 9:35 pm In gluten-free,ice cream | 5 Comments
Makes approximately 1 1/2 quarts
1 cup soy powder
1/2 cup oil
3 cups almond milk
3 tablespoons good quality instant coffee or espresso (I like Elite brand)
1 cup sugar
pinch of salt
6 egg yolks
In a medium saucepan whisk together 2 cups of almond milk, soy milk powder, oil, sugar and salt. Place the egg yolks in the bowl and whisking to combine. Whisk in the instant coffee. Set the bowl next to the stove. Place the remaining cup of almond milk in another medium bowl and set the strainer on top. Set aside. Heat the almond milk mixture until warm.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions.
Note: The ice cream will get harder as it sits in the freezer so it has been in the freezer a while let it sit out for 5-10 minutes to soften it before serving in order to get the best texture.
How to Make Ice Cream without an Ice Cream Maker
Make ice cream according to the directions in the recipe, making sure to chill the mixture at least several hours but preferably overnight. Line two rimmed cookie sheets with plastic wrap. Pour half of the mixture onto each pan and freeze until completely firm. Remove one pan from the freezer. Working quickly, peel the ice cream off the plastic and break into medium-large pieces. Place them in the bowl of a food processor fit with a metal blade. Process until the ice cream is the texture of soft serve. Place in a container and freeze until firm. Repeat with the remaining ice cream. If making a recipe with a mix-in, such as cookie dough, fold the mix-in into the ice cream after removing it from the food processor.
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