Description
Cool Brazilian coffee meets creamy bliss in this irresistible ice café. Chilled espresso swirls with sweet condensed milk, creating a refreshing escape that transports you straight to São Paulo’s cafe culture.
Ingredients
Scale
Main Ingredients:
- 8 egg yolks
- 500 milliliters (17 fluid ounces) double cream
- 325 milliliters (11 fluid ounces) whole milk
- 200 grams (7 ounces) caster sugar
- 125 milliliters (4.2 fluid ounces) espresso
Flavoring Ingredients:
- 1 vanilla pod, seeds scraped out
- 75 milliliters (2.5 fluid ounces) dark rum
Serving Ingredients:
- 100 milliliters (3.4 fluid ounces) whipping cream
- 1 teaspoon icing sugar
- 1 splash vanilla extract
- 1 large cup sweetened black coffee, chilled
- Crushed ice
- 1 large pinch cocoa powder
Instructions
- Combine cream, milk, coffee, and vanilla seeds in a saucepan, heating gently until aromatic and steaming, releasing the rich coffee and vanilla fragrances.
- In a separate mixing bowl, vigorously whisk egg yolks and sugar until the mixture transforms into a pale, creamy consistency with a light, ribbony texture.
- Gradually stream the heated cream mixture into the egg yolk blend, whisking continuously to prevent curdling and ensure a smooth, integrated base.
- Transfer the combined liquid back to the saucepan, cooking over low heat while stirring methodically to develop a custard-like consistency that elegantly coats the back of a wooden spoon.
- Monitor the temperature carefully, aiming for approximately 82°C, which indicates the perfect thickening point for the custard base.
- If any small egg particles form during cooking, carefully strain the mixture through a fine-mesh sieve to achieve a silky, uniform texture.
- Allow the custard to cool completely to room temperature, then incorporate rum, stirring gently to distribute the spirit evenly throughout the mixture.
- Churn the cooled custard in an ice cream maker until it reaches a soft, creamy consistency, then transfer to a freezer-safe container for final setting.
- Freeze the ice cream until firm and ready to serve, allowing the flavors to meld and intensify.
Notes
- Master the art of slow cooking to prevent egg scrambling, ensuring a silky-smooth custard base for your ice cream.
- Strain the mixture through a fine sieve if any egg bits appear, guaranteeing a perfectly smooth texture.
- Use a digital thermometer to nail the precise 82°C temperature, which transforms your cream mixture into a perfect custard.
- Add rum after completely cooling the base to preserve its delicate flavor and alcohol content.
- Churn the mixture thoroughly in an ice-cream maker for the creamiest, most luxurious coffee-infused dessert.
- Store the ice cream in the freezer until you’re ready to serve this elegant, coffee-rich treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Drinks, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 27g
- Sodium: 50mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 220mg