Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup finely ground espresso beans
- 1/4 teaspoon salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup chopped dark chocolate
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, espresso beans, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the cocoa powder has fully incorporated into the mixture.
2. In a separate bowl, whisk together the egg yolks until they are light and frothy. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Use a candy thermometer to ensure that the mixture reaches a temperature of 170°F.
4. Remove the saucepan from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 2 hours, or until it is completely cold.
5. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dark chocolate to the mixture.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until it is firm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Calories per serving: 380
Fat per serving: 26g
Saturated fat per serving: 16g
Cholesterol per serving: 160mg
Sodium per serving: 100mg
Carbohydrates per serving: 34g
Fiber per serving: 2g
Sugar per serving: 30g
Protein per serving: 5g
Substitutions for ingredients:
- For a lighter version, you can use half-and-half or light cream instead of heavy cream.
- If you don't have whole milk, you can use 2% or skim milk instead.
- If you don't have espresso beans, you can use instant coffee granules instead.
- You can use semisweet or milk chocolate instead of dark chocolate.
Variations:
- Add chopped hazelnuts or almonds to the ice cream during the last few minutes of churning.
- Swirl in some caramel sauce or chocolate fudge sauce for a decadent treat.
- Top the ice cream with whipped cream and a sprinkle of cocoa powder.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding some of the hot cream mixture to them before adding them back to the saucepan. This will prevent the eggs from curdling and ensure a smooth ice cream base.
- Use a candy thermometer to ensure that the ice cream base reaches the correct temperature. This will ensure that the eggs are cooked and the ice cream has a smooth texture.
- Chill the ice cream base thoroughly before churning it in the ice cream maker. This will help the ice cream freeze evenly and prevent ice crystals from forming.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid. It will keep for up to 2 weeks in the freezer.
Reheating instructions:
To soften the ice cream, let it sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a sprinkle of cocoa powder.
Garnishes:
Whipped cream, cocoa powder, chopped nuts, caramel sauce, chocolate fudge sauce.
Pairings:
This ice cream pairs well with a cup of hot coffee or espresso.
Suggested side dishes:
This ice cream is a dessert on its own and doesn't need any side dishes.
Troubleshooting advice:
- If the ice cream base curdles, strain it through a fine-mesh sieve to remove any lumps before churning it in the ice cream maker.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the ice cream base to a temperature of 170°F to ensure that the eggs are cooked and the ice cream is safe to eat.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn and contamination.
Food history:
Barbajada is a traditional hot chocolate drink from Milan, Italy, made with cocoa powder, sugar, and espresso. This recipe takes inspiration from that classic drink and turns it into a creamy, frozen treat.
Flavor profiles:
This ice cream has a rich, chocolatey flavor with a hint of espresso and a creamy texture.
Serving suggestions:
Serve this ice cream as a dessert after a meal, or as a sweet treat on a hot summer day.
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