Coffee Crunch Ice Cream
By America's Test KitchenPublished on June 25, 2013
Time
1 hour, plus 7 hours chilling
Yield
Serves 8 (Makes about 1 Quart)
Ingredients
Before You Begin
Freeze the cocoa nibs for at least 15 minutes before adding them to the churning ice cream. An instant-read thermometer is critical for the best results. Using a prechilled baking pan and working quickly in step 4 will help prevent melting and refreezing and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
Instructions
- Place 8- or 9-inch square baking pan in freezer. Combine coffee, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
- While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)
- Remove custard from refrigerator. Scrape frozen custard from small bowl into large bowl custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes, adding cocoa nibs during final minute of churning. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
- Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
Time
1 hour, plus 7 hours chillingYield
Serves 8 (Makes about 1 Quart)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The quicker it freezes, the smoother the ice cream, so we sped up the freezing time of our homemade ice cream recipe by starting with a colder base. Supplementing the sugar with corn syrup gave us a recipe that produced ice cream that froze faster, remained hard at home-freezer temperatures, and was devoid of large ice crystals.
Before You Begin
Freeze the cocoa nibs for at least 15 minutes before adding them to the churning ice cream. An instant-read thermometer is critical for the best results. Using a prechilled baking pan and working quickly in step 4 will help prevent melting and refreezing and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
Instructions
- Place 8- or 9-inch square baking pan in freezer. Combine coffee, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
- While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)
- Remove custard from refrigerator. Scrape frozen custard from small bowl into large bowl custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes, adding cocoa nibs during final minute of churning. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
- Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
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