Ingredients with Measurements:
- 2 cups strong brewed coffee
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup Kahlua or other coffee liqueur
- 1/2 cup whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Special equipment needed:
- Whisk
- Double boiler
- Ice cream maker (optional)
Step-by-step instructions:
1. In a small saucepan, combine 1/4 cup sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.
2. In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and vanilla extract until light and frothy.
3. In a double boiler, heat the milk until it reaches a simmer. Slowly pour the milk into the egg mixture, whisking constantly.
4. Return the mixture to the double boiler and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover and refrigerate until ready to use.
6. In a large bowl, whisk together the heavy cream and cooled sugar syrup until stiff peaks form.
7. Fold in the coffee and coffee liqueur until well combined.
8. If using an ice cream maker, churn the mixture according to the manufacturer's instructions until it reaches a soft-serve consistency. If not using an ice cream maker, transfer the mixture to a freezer-safe container and freeze for at least 4 hours, stirring every hour to prevent ice crystals from forming.
9. To serve, spoon the crème anglaise into the bottom of each serving glass. Top with a scoop of the coffee ice cream mixture.
10. Garnish with whipped cream and chocolate shavings, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Freezing time: 4 hours
Temperature:
Double boiler: low heat
Freezer: 0°F (-18°C)
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: can be substituted with whipped coconut cream for a dairy-free version
- Kahlua: can be substituted with any other coffee liqueur or omitted entirely
Variations:
- Add a pinch of cinnamon or nutmeg to the crème anglaise for a warm, spicy flavor.
- Use espresso instead of coffee for a stronger coffee flavor.
- Top with a dollop of whipped cream and a sprinkle of cocoa powder for a classic café liégeois presentation.
Tips and tricks:
- Make sure to whisk the egg mixture constantly while cooking to prevent it from curdling.
- For a smoother ice cream texture, strain the coffee mixture through a fine-mesh sieve before churning or freezing.
- To prevent ice crystals from forming, make sure to stir the ice cream mixture every hour while freezing.
Storage instructions:
Store leftover crème anglaise and coffee ice cream separately in airtight containers in the refrigerator or freezer.
Reheating instructions:
Reheat the crème anglaise in a double boiler over low heat, stirring constantly, until heated through. Do not overheat or the mixture may curdle.
Presentation ideas:
Serve the café liégeois in tall, clear glasses to show off the layers of crème anglaise and coffee ice cream. Top with whipped cream and chocolate shavings for an elegant touch.
Garnishes:
Whipped cream and chocolate shavings
Pairings:
Serve with a side of biscotti or other crunchy cookies for dipping.
Suggested side dishes:
Biscotti or other crunchy cookies
Troubleshooting advice:
- If the crème anglaise curdles, strain it through a fine-mesh sieve and whisk vigorously until smooth.
- If the ice cream mixture becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Café liégeois is a French dessert that originated in the city of Liège in the 19th century. It typically consists of coffee, ice cream, and whipped cream, served in a tall glass.
Flavor profiles:
Rich, creamy, and coffee-flavored, with a hint of sweetness from the crème anglaise.
Serving suggestions:
Serve as a dessert or after-dinner drink.
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Region: Belgian