I had some excellent orange sorbet here in Mallorca last night, made with local oranges, but I will summarise my trip here when I get back in a couple of days. For now, coffee is still on my mind!
Just before I left, we made Cinnamon Latte ice cream for our shops. I think it´s a nice combination of flavours, so here it is:
Murphys Cinnamon Latte Ice Cream
Ingredients:
1 Cup (237ml) + 1 Tablespoon Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups (266ml) Milk
1/2 Cup (118ml) espresso
1 Teaspoon Ground Cinnamon
Yield: 6 Servings
1. Add one tablespoon of the sugar to the espresso and reduce over medium heat until it is about 1/3 of its volume. Cool.
2. Mix the cinnamon with the rest of the sugar, then beat in the egg yolks until thick and pale yellow.
3. Bring the milk to a simmer.
4. Beat the milk into the eggs and sugar in a slow stream.
5. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
6. Allow the custard to cool.
7. Stir in the espresso.
8. Whip the cream.
9. Gently fold in the custard.
10. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
Note: I haven’t yet made this recipe for home use, so I would love any feedback if you try it!
Technorati tags: cinnamon, latte, espresso, ice cream, recipe, Irish
This looks and sounds delicious. Most coffee flavored ice creams I have come across call for either coffee grounds (yuck) or instant espresso powder, which I’m satisfied with. How does reducing the espresso alter the flavor? More intense, I am sure, but I’m curious about the effect of boiling on the espresso (not implying that it is bad) apart from thickening. I imagine that the espresso may take on a more roasted flavor?
Looking forward to hearing about your trip to Mallorca and the orange sorbet. I was just thinking about oranges for sorbet and almost bought some blood oranges the other day (ended up with raspberries).
I bet it does taste more roasted. I love cinnamon ice cream and don’t see it too often. Any suggestions on what to look for in an ice cream maker?
The biggest problem with coffee in ice cream is that it introduces iciness. That’s the real reason we reduce it. It does change the flavour a bit, but we don’t think it does so in a bad way…
For an ice cream maker, there are two basic types – one with a build in refrigeration unit and one without (you cool it in the freezer). The latter works just as well for single batches…
Hi Kieran, I’m seriously thinking of making this in the next week or so. One last question: I noticed the instructions for folding in the whipped cream and hadn’t seen this before in ice cream recipes I have. Given the abuse by the dasher in an electric ice cream maker, is this step critical? I’m game to give it a shot–it sounds like you might get a fluffier mixture, or perhaps some separation of flavors (coffee vs cream for the latte effect).
If you have an ice cream maker that really spins as opposed to turning slowly, do not whip the cream! It’s only to make the ice cream lighter when the mix is not agitated enough during freezing to introduce air…
Thanks so much for all the recipes! I am now refering to you as my ice cream god.
I made this recipe this week. It turned out great! As for a response to some of the home ice cream makers and steps of the recipe:
1) I made this with instant espresso powder (I was lazy). I added 1 1/2 teaspoons along with the cream. I have not made it with reduced espresso, but using instant worked very well.
2) I have a cuisinart ice cream maker at home. I find that whipping the cream a little bit beforehand does infact improve the texture. My machine puts some air in the ice cream, but not quite enough (even for someone who likes dense ice cream).
I have some problems with my web browser NetShark on your site. The monkeys are still in the system :-).