Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup Moke coffee beans, coarsely ground
- 4 egg yolks
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, salt, and Moke coffee beans. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove the pan from the heat and let the mixture steep for 30 minutes.
3. After 30 minutes, strain the mixture through a fine mesh strainer into a large mixing bowl. Discard the coffee beans.
4. In a separate bowl, whisk together the egg yolks until they are pale yellow and slightly thickened.
5. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
6. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula.
7. Remove the pan from the heat and stir in the vanilla extract.
8. Pour the mixture through a fine mesh strainer into a clean bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 4 hours or overnight.
9. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 4 hours or overnight
Freezing time: 4 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 15g
Cholesterol: 200mg
Sodium: 95mg
Carbohydrates: 28g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- You can use any type of coffee beans you prefer, but the flavor will be different.
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- You can use 2% or skim milk instead of whole milk for a lighter ice cream.
Variations:
- Add chocolate chips or chopped nuts for a crunchy texture.
- Add a swirl of caramel or fudge sauce for extra sweetness.
- Add a sprinkle of sea salt on top for a salty-sweet flavor.
Tips and Tricks:
- Make sure to use coarsely ground coffee beans to prevent them from slipping through the strainer.
- Don't skip the straining step, as it will ensure a smooth and creamy ice cream.
- Chill the mixture thoroughly before churning to ensure a creamy texture.
- Store the ice cream in an airtight container in the freezer to prevent ice crystals from forming.
Storage Instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Let the ice cream soften 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, caramel sauce, fudge sauce, sea salt.
Pairings:
Serve the ice cream with a cup of hot coffee or espresso for a delicious coffee-themed dessert.
Suggested Side Dishes:
Fresh fruit, cookies, or brownies.
Troubleshooting Advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a few more hours.
Food Safety Advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream in the freezer at or below 0°F to prevent bacterial growth.
Food History:
Moke coffee is a type of coffee that is grown in Hawaii. It is known for its smooth and rich flavor, which makes it a popular choice for desserts like ice cream.
Flavor Profiles:
Moke 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 treat.
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