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Smoky Vanilla Coffee Ice Cream

Smoky Vanilla Coffee Ice Cream with black cardamom pods by SeasonWithSpice.com


Unfortunately, instant coffee doesn’t equal instant coffee ice cream.

Making ice cream at home is still a tedious process, but you tend to forget the effort involved when the churning finishes and you are eating ultra creamy ice cream right from the machine.

freshly churned smooth coffee ice cream by SeasonWithSpice.com

Continuing with my three part series on Masala Coffee Ice Cream – Espresso (Part 1 featured on Rasa Malaysia), Instant Coffee, and Coffee Beans – I’m sharing the ‘quickest’ recipe today in Part 2.

Some may scoff at the idea of instant coffee in ice cream, preferring to use only gourmet coffee beans, but why not make ice cream with your favorite coffee? And for many of us, that’s instant.

Smoky Vanilla Coffee Ice Cream with black cardamom by SeasonWithSpice.com

While not an instant spice blend, this recipe does feature the easiest of the three. And in keeping with my belief that the rich, smoky aroma of black cardamom is the perfect match with coffee, I upped the quantity of the spice, left the other spices out, and added in a vanilla bean to create a Smoky Vanilla Coffee Ice Cream.

Nowhere near a standard spice blend for what you would find in a masala tea/coffee, but that’s the magic of masala – try out any spice blend you like. And any coffee!


Smoky Vanilla Coffee Ice Cream by Season with Spice
Makes about 3/4 liter

What you’ll need:
1 1/2 cups heavy cream
3/4 cup whole milk
3 Season with Spice's black cardamom pods
1/2 vanilla bean (or 1 tsp of vanilla extract)
3 tbsp instant coffee
2 egg yolks
1/3 cup raw sugar
1/4 tsp gelatin (or equivalent)

Method:
1. Crack open the black cardamom pods, and put the empty pods into a small pot, and the seeds into a mortar. Grind the seeds into a fine powder and transfer it to the small pot.

2. Slice open the vanilla bean and scrap out the seeds with the dull side of the knife. Add the seeds and the pod into the small pot.

3. Next add the cream, milk, and instant coffee into the small pot. Using a heat resistant plastic spatula, stir frequently over medium-low heat until small bubbles appear along the edges (but don’t let it boil). Should be about 10 minutes. Then turn heat off, cover, and let sit while you complete the next step.

4. In a bowl, whisk together sugar, egg yolks, and gelatin. Add a quarter of the mixture from the pot into the bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat with another quarter of the mix. Finally, pour everything in the bowl back into the pot, while stirring with the plastic spatula.

5. Return the pot to the stove and heat on medium-low, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 160F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.

6. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl. (If using vanilla extract, add into the bowl with the mixture)

7. Stir mixture occasionally to help cool faster. Once cool (should take about 10 minutes), transfer mixture into a plastic airtight container, and place in refrigerator overnight. For a stronger vanilla taste, add the vanilla bean into the container overnight.

8. On the following day, take the vanilla bean out and pour the mixture into the ice cream machine and churn.

9. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and press down gently (to prevent ice crystals from forming on top of the ice cream), and seal with airtight cover. Set freezer temperature to the coldest setting, so the ice cream freezes faster.

Notes:
1. You may need to increase or decrease the quantity of instant coffee depending on the type you use. In this recipe, I used ‘Mocca’ instant coffee (Yemen coffee).
2. The vanilla bean can be rinsed, dried, and used again. Try adding it to a container of sugar to make vanilla sugar.
3. If you’re new to making ice cream, please see my “Tips on Making Ice Cream at Home
4. This ice cream is the perfect complement to the light, eggless, chocolate cake from Joy of Baking. I particularly like this cake recipe because I can add in lemon or lime zest, or a shot of rum, or extra chocolate, and it always turns out delicious (I always reduce the sugar by 1/4 cup and cut the salt from the cake ingredients.  And I skip the frosting).

14 comments:

Rosa May said...
This comment has been removed by a blog administrator.
torviewtoronto said...

ice cream looks delicious lovely flavour

Bite My Cake said...

this ice cream looks and sounds irresistible

Digital Printing said...

If you are looking for a coffee ice cream,this is the best one. I said, the BEST! The combination of coffee and vanilla is quite good, and I love the way it melts into my mouth. You will also love this. Trust me!

Marla said...

Loving your blog & this ice cream sounds amazing!! Linking back to this recipe today:)

kumquatblog said...

mark, this ice cream looks perfect... love the cardamom! the photos are fantastic... well done tackling the food styling challenge of ice cream. :)

seasonwithspice said...

Thanks everyone!

seasonwithspice said...

Thank you for the nice comments Marla, and for highlighting the recipe on Family Fresh Cooking. The ice cream (and cake) was gone a day later, so time for another batch...

seasonwithspice said...

Thanks Gretchen! My photos didn't go so well in Part 1 (the Malaysian sun allows me about 10 seconds to photograph before it melts the scoop), so I was happy I got the shot I needed in Part 2 before it was too late.

Roger said...

Mark & Reese, Great website you have here! Very helpful for the occasional cook that wants to be adventurous but dont know how to. A suggestion would be to classify the recipies according to genes as it can be quite daunting to find the right recipie in this huge database you have here! :)

seasonwithspice said...

Thank you Roger. Appreciate your suggestion. We do have a 'Search Recipes' page that is categorized by spice and recipe category, but we are always thinking of better ways to improve the search feature of the site.

Memoria James said...

I never use gelatin in my homemade ice cream, so what is the purpose of it? This ice cream looks absolutely unbelievably phenomenal! :) I just made some coffee ice cream with vanilla bean and extract, so I'll have to try and compare this recipe later.

Season with Spice said...

Thanks Memoria! This has been my favorite flavor since I started making ice cream at home.

Good question about the gelatin. I didn't use gelatin either in my first dozen or so batches of ice cream, but I found the ice cream froze too hard, didn't have the right "bite", and the texture wasn't as creamy as I would have liked. I gave gelatin a try, and it solved a lot of these issues. Gelatin is a stabilizer that binds itself to any water in the ice cream (from the milk and cream), to prevent ice crystals from forming. So you end up with a creamier, easier to scoop, longer lasting ice cream.

Because of its ability to bind to water, gelatin also gives you the flexibility of using a higher milk:cream ratio, for a healthier homemade ice cream.

As you know, you don't need gelatin to make good ice cream, but I would recommend giving gelatin a try once to see if you like the results (start out with just a 1/4 tsp per liter).

Let the summer ice cream making season begin!

Mark

Mika´s Kitchen said...

Que pinta mas deliciosa!! Me encanta!

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