Summer is here! What could be better than enjoying cold ice cream? Let’s head to the kitchen right away with TasteVN to make 2 types of chocolate chip coffee ice cream and rich coconut chocolate ice cream, cool and delicious!
1. Chocolate Chip Coffee Ice Cream
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Preparation
15 minutes
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Cooking
3 hours
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Difficulty
Easy
Ingredients for Chocolate Chip Coffee Ice Cream Serves 4
Whipping cream: 570 gr Dark chocolate: 70 gr Whole coffee beans: 160 gr (roasted) Vanilla extract: 1 teaspoon Fresh milk: 300 ml Egg yolks: 6 pieces White wine: 3 tablespoons Salt: 1/4 teaspoon Granulated sugar: 175 gr
Tools: gas stove, pot, strainer, refrigerator,..
How to make Chocolate Chip Coffee Ice Cream
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Cook the coffee beans
Place a pot on the stove, add fresh milk, 1/2 of the whipping cream, sugar, salt, and coffee into the pot, stirring well over medium heat.
Until you see tiny bubbles starting to appear around the edge of the pot and the cream mixture is evenly melted. Then turn off the heat and let the mixture cool for 1 hour.
When the mixture has cooled, use a sieve to filter out the coffee grounds, keeping the cream mixture.
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Cook the cream mixture with egg yolks
Once all the coffee grounds have been filtered out, place the cream mixture back on the stove, cook again over medium heat, stirring gently to evenly melt the mixture.
Put the egg yolks in a separate bowl, use a whisk to beat the yolks, add a little of the cream mixture into the yolks, and mix well.
Then gradually pour the yolk bowl into the hot cream mixture while continuously stirring gently to avoid clumping.
Stir the mixture gently until you see the cream starting to thicken and stick to the spoon, then turn off the heat.
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Mix the mixture with whipping cream
Add ice water to a large bowl, then pour the remaining whipping cream into another bowl to place on top of the ice bowl, chilling the whipping cream.
Slowly pour the cooked egg mixture and the chilled whipping cream through a strainer, allowing the temperature of the egg mixture to drop faster.
Note: using a strainer helps to retain the curdled milk parts of the egg mixture.
Cover the mixture bowl with plastic wrap and place it in the refrigerator for about 3 – 4 hours to chill the mixture, allowing it to set slightly.
Tip: if you have time, you should let the mixture sit overnight for better flavor.
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Stir the mixture with alcohol
Add 1 teaspoon of vanilla extract and 2 – 3 tablespoons of white wine to the chilled cream mixture, stirring well to combine and add the broken chocolate pieces.
Then place the mixture in the freezer for about 3 – 4 hours until the ice cream sets and is ready to serve.
Note: do not add more than 3 tablespoons of alcohol as it will make the cream mixture difficult to freeze.
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Final product
The cold ice cream balls carry a light scent of alcohol, the creamy taste of the egg and milk mixture, along with the bitterness of coffee and crunchy chocolate pieces that will captivate you.
2. Chocolate Coconut Ice Cream
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Preparation
20 minutes
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Cooking
3 hours
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Difficulty
Easy
Ingredients for Chocolate Coconut Ice Cream Serves 4
Cashews: 100 gr Coconut milk: 2 cups (thick) Black coffee: 6 tablespoons Vanilla extract: 2 teaspoons Dark chocolate: 220 gr Date jam: 50 gr
Tools: blender, refrigerator, ice cream mold, ice cream sticks.
How to choose good cashews:
- Based on the appearance of the nut: good cashews are medium-sized, round, plump, firm, and uniform, free from pests, mold, dark spots, or any blemishes.
- It is advisable to choose cashews that still have their outer shell. This shell helps keep the cashew’s natural flavor intact.
See more details: How to choose salted roasted cashews correctly.
How to make Coconut Milk Chocolate Ice Cream
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Blend the mixture
Soak the cashews in a bowl of hot water for about 1 – 2 hours, then drain.
Then gradually add the soaked cashews, 1.5 cups of coconut milk, date jam, vanilla, 1/2 teaspoon of salt, and 2 tablespoons of coffee into the blender. Blend the mixture from medium to high speed until the mixture is smooth and creamy, then turn off the machine.
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Pour the ice cream mixture into molds
Add about 1 tablespoon of black coffee to the cashew mixture, and stir gently.
Tip: to make the ice cream have two attractive colors, just stir gently without mixing the cashew mixture and coffee too thoroughly.
Pour the mixture into the molds, insert the ice cream sticks in the center of the mixture, then place it in the freezer for about 4-5 hours until it solidifies.
Tip: to easily remove the ice cream from the molds, soak the molds in hot water for about 30 seconds, then gently pull out the ice cream sticks.
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Final product
The richness of coconut water combined with the bitterness of coffee and dark chocolate, along with the tiny bits of blended cashews, makes the ice cream stick not only delicious in appearance but also tasty in flavor. This is truly a wonderful ice cream for the summer!
See more:
So the coffee ice cream is ready. With just easily found ingredients and a simple recipe, you can treat your friends to 2 ice cream dishes!
*Refer to the images and recipe from the channel: Cooky.vn
