Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Kopi Takar coffee beans, coarsely ground
- 1 cup granulated sugar
- 6 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and Kopi Takar coffee beans. Heat over medium heat until mixture is steaming, but not boiling. Remove from heat and let steep for 30 minutes.
2. Strain the mixture through a fine mesh strainer into a clean saucepan. Discard the coffee grounds.
3. In a separate bowl, whisk together sugar, egg yolks, and salt until pale and frothy.
4. Slowly pour the hot coffee mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Use a candy thermometer to ensure the mixture reaches 170°F.
6. Strain the mixture through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 4 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: 360
Fat per serving: 25g
Carbohydrates per serving: 30g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or whipping cream instead.
- Whole milk: You can use 2% or skim milk instead.
- Kopi Takar coffee beans: You can use any type of coffee beans you prefer.
- Granulated sugar: You can use brown sugar or honey instead.
Variations:
- Add chocolate chips or chopped nuts to the ice cream mixture before freezing.
- Use decaf coffee beans for a caffeine-free version.
- Add a splash of vanilla extract or almond extract for extra flavor.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any coffee grounds or egg bits.
- Churn the ice cream until it reaches a soft-serve consistency before freezing.
- For a creamier texture, add a tablespoon of vodka or corn syrup to the mixture before churning.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream 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, chocolate chips, chopped nuts, or caramel sauce.
Pairings:
Serve the ice cream with a cup of hot coffee or espresso.
Suggested side dishes:
Fresh fruit, cookies, or brownies.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine mesh strainer before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the mixture to 170°F to ensure the eggs are fully cooked.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Kopi Takar is a type of Indonesian coffee that is known for its strong and bold flavor.
Flavor profiles:
This ice cream has a rich and creamy texture, with a strong coffee flavor and a hint of sweetness.
Serving suggestions:
Serve the ice cream as a dessert after a meal, or as a midday pick-me-up.
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