Sausage rolls and scotch eggs

Sausage rolls and scotch eggs

Friday, 27 November 2015

Coffee and Fudge Ripple Ice Cream





Making your own ice cream always seemed a bit ridiculous to me when you can buy so many varied and lovely ice creams already. 
They have become pretty expensive though and often, I can't get what I'm craving. Since making my own, I often prefer it and I love playing the flavour and texture combinations

So many recipes now don't need ice cream makers and I have made some with and some without but I have to say, I prefer the ones made with the ice cream maker. If you don't use one, make sure to get the ice cream out about half an hour before you want to use it or it will be as solid as a rock!

I was really surprised at just how much I love this ice cream. It scoops really easily because the sauce doesn't freeze. Now, it is coffee-heavy so if you're a little unsure, I would definitely halve the coffee in the ice cream and the sauce but it's worth remembering that ice creams lose flavour once their frozen so it won't taste as strong as the mixture, once it's frozen.

The sauce can always be added separately and is really nice warm and poured over. The sauce is also good on vanilla ice cream. I will admit that I have tried and failed, may times, in making caramels but at last, success. I will also admit to doubling up on the sauce ingredients as I had cream to use up but you can never have too much sauce.

I also added a hazlenut praline too because I just like adding nuts to everything but feel free to just leave that out.
Ingredients

300ml double cream
300ml milk
3 tbsp instant coffee
1 tsp vanilla extract
4 eggs yolks
100g caster sugar
8 pieces of fudge, cut into small pieces

Sauce

2 tbsp coffee granules
125ml double cream
150g white sugar
3 tbsp water
3 tbsp butter
3/4 tsp salt

Praline

100g hazlenuts
50g white sugar

1) Whisk the sugar and egg yolks until pale and fluffy. I find this easier in a bowl for adding the cream mixture next.
2) Gently heat the cream, milk and vanilla in a pan until just before boiling point. Pour over the egg yolk and sugar mixture, whisking all the time.
3) Return the mixture to the saucepan and heat gently until it coats the back of a wooden spoon. You should be able to leave a trail with your finger on the spoon. This step has to be done slowly so the eggs just heat through and not scramble.
4) Take off the heat and stir in the coffee granules. Leave to cool and place in the fridge until cold.

5) Start the sauce by stirring the coffee granules into the cream. Don't worry, it will dissolve.
6) Put the sugar and water in a pan and heat gently until amber in colour. Do not stir it, if it's uneven, gently tilt the pan.
7) Take off the heat and immediately add the butter and whisk, followed by the cream and salt. The sauce will thicken as it cools.

8) For the praline: Heat the oven to 180 degrees and toast the nuts for 5 minutes. Alternatively, toast in a pan for a few minutes.
9) Add the nuts and sugar to a pan and heat gently, stirring from time to time until amber in colour. Turn onto a plate and until cold. Place in a sandwich bag or tea towel and hit with a heavy pan or rolling pin.

10) Churn the ice cream. When it's ready, pour over the sauce and praline and ripple through. Freeze and enjoy! 




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