Coffee Ice Cream 咖啡冰淇淋
Coffee ice cream with crumbled biscoff. And canelé, because why not.
The colour of this coffee ice cream is quite light, probably because there's not added colouring. The ice cream recipe is the same as always, just with different flavouring. I've made this coffee ice cream a few times - sometimes with instant coffee granule, sometimes with coffee essence - just use whatever you have.
The ice cream machine I currently use is Cuisinart Gelato and Ice Cream Maker 1.5L ICE100BCU. As the name suggests, the maximum capacity of this ice cream machine is 1.5L, but in order to create the best texture I always use only 1/3 of the maximum capacity.
I would like to write more things about this coffee ice cream but I hate reading long post before a recipe myself...
And here is the recipe…
Ingrdients
250 g milk (or milk alternative)
250 g double cream
85 g caster sugar
1 tsp vanilla bean paste
2 egg yolks
3 heap tsp instant coffee granule (this is quite strong; I used decaf.)
Methods
Heat up milk, cream, half of the sugar, vanilla bean paste and instant coffee granule in a pot on small heat, stir until all sugar dissolves.
Whisk 2 egg yolks with the remaining half of the sugar until it's thick and pale.
Pour the egg yolk mixture into the pot, stir well to combine.
Cook the mixture on small heat to 83-85°C, stir constantly to avoid scrambled egg at the bottom.
Remove the pot from heat instantly after it reaches the temperature. Pour mixture through a sieve.
Cool down the mixture to 10-13 °C in an ice bath. Alternately you can cover the mixture and put in the fridge/freezer, just remember to check and stir periodically in case a skin forms or the cover steams up.
Pour the mixture into the ice cream machine with the timer set around 45 mins. Freeze the mixture after it's done for at least 3-4 hours.
I've also made canelé a few times now. The mold I use is de buyer's silicone canelé mold. I don't really have the budget/time/patience for copper molds. Apparently they add copper powder into the silicone mold for better heat conduction, and I believe that's the sole reason my canelé always looks quite nice.
There are all sorts of canelé recipe on the internet, with very different temperature settings. I'll need to experiment on the canelé recipe a bit more before I can really share mine. But really I kind of believe the key is the right mold...
咖啡冰淇淋配上肉桂餅乾屑，還有來湊一腳的可麗露。
這款咖啡冰淇淋的顏色不深，大概是因為沒有色素。冰淇淋的配方和做法都一樣，至於調味，我試過用濃縮咖啡精，也試過用即溶咖啡粉，個人覺得差異不大，所以有什麼用什麼就好。
我用的冰淇淋機是Cuisinart Gelato and Ice Cream Maker 1.5L ICE100BCU，雖然最大容量是1.5公升，不過為了口感我都做最大容量的三分之一。
食譜
材料
250 公克 牛奶（或其他植物奶）
250 公克 鮮奶油
85 公克 細砂糖
1 茶匙 香草漿（台灣比較常見的香草精也可以，但香草漿的風味比較好）
2 顆 蛋黃
3 茶匙（滿） 即溶咖啡粉（這個配方口味蠻重的；我用的是低咖啡因的即溶）
做法
將牛奶、鮮奶油、一半的細砂糖、香草漿和即溶咖啡粉倒入小鍋中，小火加熱攪拌至砂糖融化。
攪拌兩顆蛋黃與剩下的細砂糖製作蛋黃霜。
將蛋黃霜加入小鍋中，攪拌均勻。
小火加熱至攝氏83-85度，過程中必須持續攪拌，避免鍋底燒焦變成炒蛋糊。
到達溫度後馬上將鍋子移開火源，冰淇淋漿過篩。
冰淇淋漿必須降溫至攝氏10-13度左右才能放入冰淇淋機內，可以使用冰塊浴降溫，或是放入冰箱內。若放入冰箱/冷凍庫內降溫，最好時不時查看並攪拌，以免表面生成奶皮。
將降溫後的冰淇淋漿倒入冰淇淋機內，時間設置約45分鐘左右。完成後取出放入保鮮盒中，於冷凍庫冷凍至少三到四小時。
照片中的可麗露我也做過幾次了，用的是法國牌子de buyer的矽膠可麗露模。當初也有考慮買銅模，不過礙於荷包與耐心的考量，最後選了這款有含銅粉的矽膠模，脫模方便又不需要保養，裡面含的銅粉能讓加熱和持溫更均勻。基本上我覺得我的可麗露長得還不錯應該都是因為這個模啦。
網路上的可麗露食譜很多，各種不同的溫度設定，我也還在測試最適合我的烤箱的溫度，到時候再分享給大家。
