Selection Of Ice Cream Recipe
Selection of Four: Coffee, Tahitian Vanilla, Sicilian Pistachio, Single Origin Peruvian Chocolate
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Ingredients
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Coffee Ice Cream
Tahitian Vanilla Ice Cream
Sicilian Pistachio Ice Cream
Single Origin Peruvian Chocolate Ice Cream
Method
Coffee Ice Cream
- 1
Infuse and heat base
In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 2 teaspoons instant espresso powder (or 1/2 cup strong brewed espresso in place of part of the milk). Warm over medium heat until just steaming (do not boil) and the espresso is fully dissolved.
- 2
Whisk yolks and sugar
In a heatproof bowl, whisk 3 egg yolks with 3 tablespoons granulated sugar until pale and slightly thickened.
- 3
Temper and thicken
Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Return the tempered yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
- 4
Finish and chill
Remove from heat, stir in 1 teaspoon vanilla extract and a pinch of salt. Strain the custard through a fine mesh sieve into a bowl to remove any coagulated bits. Cool to room temperature, then cover and refrigerate until fully chilled (at least 4 hours or overnight).
- 5
Churn and freeze
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft‑serve consistency. Transfer to a container, press a sheet of parchment onto the surface to prevent ice crystals, and freeze at least 4 hours to firm.
Tahitian Vanilla Ice Cream
- 6
Prepare vanilla
If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife. Add both seeds and pod to the milk and cream for maximum flavor. If using extract, it will be added later.
- 7
Heat milk and cream with sugar
In a saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1 cup granulated sugar. Warm over medium heat, stirring, until the sugar is dissolved and the mixture is hot but not boiling. If using the bean, allow the seeds/pod to steep in the warm liquid for 20–30 minutes off heat to intensify flavor.
- 8
- 9
- 10
Finish, strain and chill
If you used a vanilla bean, remove and discard the pod. Stir in a pinch of salt and, if using, 1 teaspoon vanilla extract to boost aroma. Strain the custard through a fine sieve into a bowl, cool to room temperature, then refrigerate until fully chilled (4 hours or overnight).
- 11
Churn and freeze
Churn according to your ice cream maker's instructions until thickened. Transfer to a container, press parchment on surface and freeze at least 4 hours to firm.
Sicilian Pistachio Ice Cream
- 12
Prep pistachios
If your pistachios are not already finely ground, pulse roasted unsalted shelled pistachios in a food processor until very fine (but not turning into butter). Measure 1 cup of finely ground pistachios. If using pistachio paste, have it ready.
- 13
Heat milk, cream and nuts
In a saucepan, combine 1 cup whole milk and 1 cup heavy cream with the 1 cup ground pistachios. Warm over medium heat, stirring, until the mixture is steaming and the pistachios have infused the liquid (about 8–10 minutes). Do not boil.
- 14
Sweeten and steep
Stir in 1 cup granulated sugar until dissolved. Remove from heat and allow the pistachios to steep in the warm mixture for 20–30 minutes to extract color and flavor.
- 15
Strain (optional) and whisk yolks
For a smoother texture, strain the mixture through a fine mesh sieve, pressing on solids to extract as much liquid as possible; reserve the paste if you want intense flavor. In a bowl, whisk 4 egg yolks until slightly thickened.
- 16
- 17
Finish with paste & chill
Remove from heat and stir in 2 tablespoons pistachio paste (if using), 1 teaspoon almond extract (optional) and a pinch of salt. For extra green color, a small drop of natural green coloring can be added. Strain again for extra smoothness, cool to room temperature, then refrigerate until completely chilled (4 hours or overnight).
- 18
Churn and freeze
Churn the chilled pistachio custard in an ice cream maker according to manufacturer's directions. Transfer to a container, press parchment on the surface, and freeze at least 4 hours to firm.
Single Origin Peruvian Chocolate Ice Cream
- 19
Warm milk and cocoa
In a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream and 2 tablespoons cocoa powder. Warm over medium heat until steaming and the cocoa is fully incorporated.
- 20
Melt chocolate
Remove the warm cocoa milk from heat and add 4 ounces finely chopped Peruvian dark chocolate. Stir until completely melted and smooth. If the chocolate is stubborn, return to very low heat or use a double boiler briefly—avoid overheating.
- 21
Whisk yolks and sugar
In a separate bowl, whisk 3 egg yolks with 2 tablespoons granulated sugar until pale and slightly thickened.
- 22
- 23
Finish and chill
Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Strain the custard through a fine mesh sieve to remove any flakes; cool to room temperature, then refrigerate until fully chilled (4 hours or overnight).
- 24
Churn and freeze
Churn the chilled chocolate custard in an ice cream maker until it reaches a soft‑serve consistency. Transfer to a container, press parchment onto the surface, and freeze at least 4 hours to firm.
