Coffee and cream ice cream, a tribute to the Moka Marbled Ice Cream
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Total: 1 h 15 min Diners: 4
Making ice cream at home is not so complicated if you take into account some basic guidelines to follow to achieve very, very positive results. This coffee and cream ice cream is a clear homage to the Jaspeado de Moka from the Regma ice cream parlor, located in Santander (Spain), or also to the Scottish Jaspeado with that little touch of Whisky.
Whipping cream, 290 g Evaporated milk, 290 g Egg yolk, 2 u Cornstarch, 10 g Sugar, 120 g
For the coffee syrup
. Espresso coffee, 250 ml Sugar, 100 g Whisky (optional), 40 ml
This recipe can serve as a reference to prepare any other ice cream with this base of cream + whipped cream that we can give the flavor we want. The ice cream maker is important but not essential, you can put an ordinary bowl in the freezer and mix it from time to time so that it does not crystallize, although if you do it this way you will have to keep in mind that it is an ice cream to be consumed immediately, in the hour and a half or two hours it takes to cool well, no more. However, if you have an ice cream maker, the shelf life of your coffee and cream ice cream will be much longer.
The first thing we are going to do is prepare the coffee syrup by mixing the coffee with the sugar and bringing it to a boil for a few minutes, until it has the consistency of caramel. Once ready, let it cool. Here is also the option of adding a little bit of whiskey at the end of the preparation, to turn it into a Scottish marbled with that cheerful touch.
Then we will have to make the pastry cream. To do this, bring the evaporated milk to a boil on one side and, on the other, mix the egg yolks with the sugar and cornstarch with the help of a whisk. When the evaporated milk has boiled, add it to the preparation of the yolks, little by little and stirring constantly.
Pour everything into the saucepan and heat over low heat, stirring with the whisk constantly until it becomes consistent but does not curdle, it is important to use the whisk so that the cream does not become an omelet. When it is consistent, pour it into a bowl, cover it with cling film so that it does not form a hard film on top and cool it completely. Better from one day to another.
Whip the cream, which must be very cold, until it becomes very stiff and add it in several batches to the pastry cream. Mix with the help of a spatula making wrapping movements so that the cream loses as little air as possible.
If you have an ice cream maker, it is time to put the preparation in it and let it run for 10-15 minutes. In the last minute add the coffee syrup in a thin stream and let it mix slightly with the cream. If we do not have an ice cream maker, we will put the mixture in the freezer and every 15 minutes we will give it a few turns during the next hour and a half, so that it does not crystallize. When we have the desired consistency we will only have to add the syrup little by little and stir lightly.
Tricks and suggestions
We could also add a little chocolate syrup that gives a wonderful point, also toffee or dulce de leche to taste of each one.
If we wanted to flavor the ice cream base we would only have to incorporate it into the evaporated milk and continue with the same preparation as we had raised it.
We can add vanilla, cinnamon, hazelnut praline, nougat or whatever you like.
Of course, if we want a normal coffee ice cream simply add the coffee to the evaporated milk and let it reduce a little more we would have the solution to a 100% coffee ice cream.