Coffee Liqueur Ice Cream

Name: Coffee Liqueur Ice Cream
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 3
Cuisine: Global
Ingredients: 57 grams coffee liqueur; 8 egg yolks; 710 milliliters half-and-half; 237 milliliters heavy cream; 2 Tbsps instant espresso powder; 3 servings Liquid nitrogen; 255 grams sugar; 2 teaspoons vanilla extract

Coffee Liqueur Ice Cream might be just the dessert you are searching for. This recipe serves 3. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 1174 calories, 18g of protein, and 70g of fat per serving. Head to the store and pick up heavy cream, sugar, half-and-half, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Mixing Bowl

Whisk

Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F.

Ingredients you will need

Custard

Egg Yolk

Equipment you will use

Whisk

Ladle

Pot

Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours.

Ingredients you will need

Instant Espresso

Coffee Liqueur

Custard

Vanilla

Equipment you will use

Mixing Bowl

Whisk

Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute.

Ingredients you will need

Ice Cream

Base

Equipment you will use

Stand Mixer

Bowl

Serve immediately or store in freezer.

Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

57grams

coffee liqueur 8

egg yolks 710milliliters

half-and-half 237milliliters

heavy cream 2Tbsps

instant espresso powder 3servings

Liquid nitrogen 255grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Red Wine, Sherry, Port, Moscato, Moscato Dasti

Cream Sherry, Red Wine, and Sherry are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.