I had to make a few batches of this ice cream. For science.
So many variables to consider. Cold infusion of the beans or use a little heat to extract the best flavor? How to incorporate a good-quality chocolate that wouldn’t be tooth-breakingly hard in the finished product? For the latter, I looked to Stella Park’s brilliant method of combining slightly cooled melted chocolate with refined coconut oil and, at the last possible minute, drizzling it into the still-churning ice cream. The result is whisper thin shards chocolate that provide a delicate snap before melting away.
As for the best method for infusing the cream, let me ask you something. How do you like your coffee? Black? Light and sweet?
I hypothesized that a cold infusion, like cold-brew coffee, would result in a mellower flavor. Wrong. So wrong. If you like your coffee dark with all of it’s roasty-toasty complexity, go for the 48-hour cold infusion.
Meanwhile, if you like your coffee with cream, sugar and a caffeine kick, apply a bit of heat. Yeah, as someone who usually drinks decaf, I found myself getting a jolt from this batch that I didn’t get from the cold infusion.
Whatever method you choose, the result is rich and decadently sophisticated. I hope you love it.
Coffee Stracciatella Ice Cream (egg-free)
- 450 g heavy cream chilled
- 225 g whole milk chilled
- 80 g coffee beans
- 120 g granulated sugar
- 30 g maple syrup
- 1/2 teaspoon Diamond Crystal kosher salt or half as much table salt
- 1 tbsp vanilla extract
- 1 tablespoon whiskey I use Red Brick
- 1 tbsp Instant espresso powder
- 2 tablespoons non-fat powdered milk
- 60 g Bittersweet chocolate finely chopped (I use one that is 70% cacao)
- 15 g refined coconut oil
For a bolder, more complex coffee-flavor: In an airtight container, combine heavy cream, milk and coffee beans. Let the beans steep in cream mixture for 48 hours. Strain beans from cream and proceed with recipe below.
For with a cup of coffee with cream, sugar and a caffeine kick: Combine milk and beans in a small saucepan. Over medium heat, bring milk to the barest simmer and remove from heat. Transfer milk and beans to airtight container and pop in the fridge until well chilled. Strain beans from milk. Measure milk and add more if you’ve lost any to evaporation.
Place in the freezer whatever container you’re putting the finished ice cream. I like to use a 9×5 loaf pan. Next, in a large mixing bowl, whisk all ingredients together until sugar, espresso powder and powdered milk completely dissolve. Churn mixture according to manufacturer’s instructions.
While the ice cream churns, melt the chocolate in the microwave using 15 second bursts, stirring in between. When the chocolate is just melted, stir in the coconut oil until completely smooth. Let the chocolate mixture cool till it reaches 70 degrees F/ 21 degrees C. Just before the ice cream is finished and while it is still churning, drizzle in the chocolate to incorporate. Transfer chocolate to chilled container and freeze for 4-5 hours until firm or serve right away like soft-serve.