Creamy Coffee Ice Cream
4 servings
60 minutes
Creamy coffee ice cream is a refined blend of delicate cream and rich coffee flavor. This dessert became popular in Europe due to the love for coffee and the pursuit of exquisite sweets. The velvety texture is achieved through cream cheese and starch, which give the dessert density and softness. The aroma of freshly ground coffee fills the ice cream with deep, noble notes, making it an ideal finish to a meal or an elegant treat with a cup of espresso. It pairs wonderfully with dark chocolate, caramel, or nuts and can also serve as a base for creative dessert compositions. Refreshing and invigorating, this ice cream is a true gastronomic delight that combines a passion for coffee with the tenderness of cream.
1
Dissolve starch in 50 ml of milk, leave it.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
2
In a small saucepan, mix the remaining milk, cream, salt, and sugar, stir, place over medium heat and bring to a boil. Remove from heat, add coffee, stir, cover the saucepan with a lid and let it sit for 5 minutes. Then strain the mixture through a fine sieve lined with several layers of cheesecloth to remove all the grains.
- Milk 3.2%: 200 ml
- Cream 30%: 200 ml
- Salt: pinch
- Sugar: 90 g
- Finely ground coffee: 2 tablespoons
3
Return the coffee milk to the heat, bring it close to a boil, pour in the starch milk and cook without lowering the heat while constantly stirring until thickened. Remove from heat, add cream cheese and stir until smooth. Cool the cream to room temperature and then refrigerate overnight.
- Milk 3.2%: 200 ml
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
4
Pour the cream into the freezer for ice cream and freeze according to the instructions.
5
If there is no freezer, immediately pour the coffee cream into a clean container, place it in the freezer, and stir the contents every 20-30 minutes until it freezes.