Ingredients with Measurements:
- 1 cup strong brewed coffee
- 1/2 cup sugar
- 2 tbsp unflavored gelatin
- 1 cup heavy cream
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Jelly mold
Step-by-step instructions:
1. In a saucepan, combine the brewed coffee and sugar. Heat over medium heat until the sugar has dissolved.
2. Sprinkle the unflavored gelatin over the coffee mixture and stir until fully dissolved.
3. Pour the mixture into a jelly mold and refrigerate for at least 2 hours, or until set.
4. Once the coffee jelly has set, remove it from the mold and cut it into small cubes.
5. In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and salt until fully combined.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. During the last few minutes of churning, add the coffee jelly cubes to the ice cream mixture.
8. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours (for jelly to set) + churning time + 2 hours (for ice cream to freeze)
Temperature:
Refrigerate jelly mold and freeze ice cream according to manufacturer's instructions.
Serving size:
Makes approximately 6 servings.
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Use almond milk or coconut milk instead of regular milk for a dairy-free option.
- Use a sugar substitute, such as stevia or honey, instead of sugar.
Variations:
- Add chocolate chips or chopped nuts to the ice cream mixture for added texture.
- Use a different flavor of jelly, such as green tea or fruit-flavored jelly, for a different twist.
Tips and tricks:
- Make sure the coffee jelly is fully set before cutting it into cubes.
- Chill the ice cream mixture in the refrigerator for at least an hour before churning to ensure a smoother texture.
- For a stronger coffee flavor, use espresso instead of brewed coffee.
Storage instructions:
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the coffee jelly ice cream in a bowl or cone, topped with whipped cream and a sprinkle of cocoa powder.
Garnishes:
Whipped cream, cocoa powder, chopped nuts, or a drizzle of caramel sauce.
Pairings:
Serve with a cup of hot coffee or espresso for a complete coffee experience.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for an additional hour or until firm.
- If the coffee jelly cubes sink to the bottom of the ice cream, try freezing them for a few minutes before adding them to the ice cream mixture.
Food safety advice:
Make sure to fully dissolve the gelatin in the coffee mixture to avoid any lumps or clumps in the jelly.
Food history:
Coffee jelly is a popular dessert in Japan, where it is often served with whipped cream or ice cream.
Flavor profiles:
This coffee jelly ice cream is sweet and creamy, with a strong coffee flavor.
Serving suggestions:
Serve this coffee jelly ice cream as a refreshing dessert on a hot summer day.
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