Coffee Ice Cream in Cups

Name: Coffee Ice Cream in Cups - Clarisa G.
Ingredients: 3 egg yolks; 350 ml milk + 2 packets of instant coffee (or 250 ml milk + 100 ml brewed coffee); 250 ml liquid cream; 150 g sugar Baskets:; 4 egg whites; 150 g sugar; 70 g flour

Desert - Coffee Ice Cream in Cups by Clarisa G. - Recipia

Coffee ice cream is a refined and delicious dessert, perfect for warm days or to conclude a special dinner. The preparation of this ice cream begins with mixing milk with freshly brewed coffee, an essential step to achieve an intense and rich flavor. So, we start by pouring the milk into a saucepan over low heat, adding the coffee and stirring gently. Once the mixture starts to boil, it is time to focus on the egg yolks. The egg yolks are whisked with sugar in a separate bowl using a whisk or mixer. It is important to achieve a creamy mixture, with a pale yellow color, which will give the ice cream a smooth texture. When the milk and coffee mixture is warm, we carefully pour it over the yolks, constantly stirring to avoid curdling the eggs. After the mixture is well combined, we transfer it back to the saucepan where we boiled the milk and leave it on low heat, stirring continuously until the composition thickens, similar to vanilla cream. Once the mixture has thickened, we take it off the heat and place it in a bowl with cold water and ice to cool quickly. This step is crucial to prevent ice crystals from forming in the ice cream. When the mixture is completely cooled, we whip the cream until it becomes firm. Then, we gently fold it into the milk, egg, and coffee mixture, being careful to maintain the aeration of the composition for a fluffy ice cream. After everything is well mixed, we place the bowl in the freezer for an hour. After this period, we take the mixture out and mix it again, which helps break down the ice crystals. We repeat this process once more after an hour to achieve a perfect texture. To serve the ice cream, we can prepare crispy baskets. We start by whipping the egg whites with a pinch of salt until they form stiff peaks. Then, we gradually add the sugar, continuing to mix until it completely dissolves. Finally, we carefully fold in the flour, mixing gently to avoid losing the air in the composition. We prepare a baking sheet that we grease with oil and pour a tablespoon of batter, forming circles. We bake until the baskets become lightly golden. If we notice they are not baked enough on the surface, we flip them with a greased knife and leave them in the oven a little longer. When ready, we take the baskets out and place them on the bottom of a greased glass, covering them with another glass to give them the desired shape. Once they are completely cooled, we can fill these baskets with coffee ice cream, creating an elegant and delicious dessert that will surely impress everyone!

Ingredients

3 egg yolks
350 ml milk + 2 packets of instant coffee (or 250 ml milk + 100 ml brewed coffee)
250 ml liquid cream
150 g sugar Baskets:
4 egg whites
150 g sugar
70 g flour

Coffee Ice Cream in Cups

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