Coffee Ice Cream

We South Indians, especially those from Tamil Nadu, are passionate coffee drinkers, especially filter coffee. In summer, when the mercury hovers a little above 40 °C a compromise may be struck serving very cold ice cream with the flavour of coffee. Of course there are those who would want their coffee and then their ice cream too :).

 

Coffee Ice Cream - Kalas Kalai

Coffee Ice Cream

I have gone through many western food science books during my teaching career, and their ice cream has almost always been custard ice cream. I love the flavour and the richness that the eggs bring to the dish. Therefore the ice creams I make always contain egg, except the ones in which I use fruit juice. I have chosen to use instant coffee granules produced by a local firm in Tamil Nadu (Narasu’s), who have for decades produced aromatic coffee powder for our famous filter coffee. You can always use instant coffee produced by other brands.

Nutritive Value

The coffee ice cream is a rich frozen dessert which not only gives a whopping amount of energy, but the eggs added to it also contribute very high quality protein. Needless to say this ice cream should be taken in very small quantities or even totally avoided by those on a low sugar or low fat diet.

Ingredients

  • 4 C Milk
  • 2 ½ C Sugar
  • ¼ C Cornstarch
  • 2-3 T Instant Coffee Powder/Granules
  • ¼ tsp Salt
  • 4 Eggs
  • 1 tsp Vanilla
  • 1 L Cream (Amul)

Method

  1. In a large heavy-based pan, blend salt, cornstarch, instant coffee, and 2 cups sugar.
  2. Add the milk and blend well.
  3. Beat the eggs with half cup of sugar and set aside.
  4. Heat the milk mixture, constantly stirring, till it begins to boil.
  5. When it begins to roll boil, lower the heat and allow it to boil for exactly one minute.
  6. Add small amounts of the hot milk mixture to the beaten egg and continue to beat till you have added at least half cup of the milk mixture.
  7. Transfer the egg mixture to the milk mixture, blending quickly. Remove from heat immediately.
  8. Add the vanilla and the cream, and whisk with a wire whisk till it is completely blended.
  9. Cool and transfer to ice cream containers.
  10. Freeze for at least 24 hours before serving.
  11. Leave the ice cream in the refrigerator compartment an hour before serving or leave it out at room temperature for 5 minutes before serving.

Notes

  1. Boil on lowered heat for exactly one minute after roll boil is achieved. Any longer and the cornstarch will become too thick.
  2. When the beaten egg is added to the milk, remove the mixture from the heat immediately to prevent curdling.
  3. The cream should be added when the mixture is hot. If the mixture cools the cream will not blend well.

 

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