No Churn Chocolate – Coffee Ice Cream
I was a little lost for words when I had a bite of this ice cream earlier today. I was so sure this mini experiment of mine last night had to have gone wrong. I genuinely believe anything I make that is considered to be dessert goes in the opposite direction of what I intend it to taste like. This was an unexpected surprise. It was by far the smoothest, custardy ice cream I could have imagined (and without an ice cream maker!)
Chocolate Ice Cream Recipe (200 ml)
100ml heavy cream (I used home made heavy cream but Amul Fresh Cream or Whipping Cream would work)
25g cocoa powder (I used dutch processeded but any would work)
5g Coffee-Nescafe Powder
50g chopped Amul Dark chocolate cup
2 egg yolks
50g cup granulated brown sugar
1/2 teaspoon vanilla essence
Take a saucepan, in medium heat combine heavy cream, milk, coffee and cocoa powder. Keep whisking till its fully combined and wait till it comes to simmer. Remove it from heat and add in the chopped chocolate and stir till it is completely melted. Set aside and wait for it to cool down.
In a mixing bowl, whisk together egg yolks and sugar for two minutes till it is thickened and the mixture is a little dark. I used a electric beater for this but you could beat it with a whisk also (that will take around 5-6 minutes).
When your milk mixture has cooled down take 2 tablespoons of it and add it to your egg/sugar mixture so that the eggs don’t cook. Keep whisking it. Keep adding 2 tablespoons of it while mixing. And repeat 2-3 times.
Now Stir this egg mixture back into the saucepan with the remaining milk mixture and place it on the stove over low heat. Keep whisking it till the mixture thickens slightly and is simmering. This will take around 5-7 minutes. A way to check that it is done is coating the mixture with a spoon. Take your index finger and swipe it down the back of a spoon. If the mixtures on the sides stay in place it is done.
Remove from heat and pour through a strainer into your a container. This is done to remove lumps. Stir in the vanilla and place your bowl in an ice bath or cold water to cool to room temperature.
Once it is in room temperature, put your container in the freezer and chill overnight.