Chocolate cappuccino ice cream


Alex wanted ice cream, I made chocolate cappuccino ice cream and she loves it! This time, I didn’t use my basic vanilla ice cream recipe. Once you get the hang of this ice cream making, you can afford to get a bit bolder to try experimenting with other formulas. See, I was wondering how the creaminess would be affected if I used low-fat milk instead of whole milk. A lot of people say low-fat milk is no good for ice cream but I think that’s a very sweeping generalization.

casaveneracion.com Chocolate cappuccino ice cream

Instead of the usual three cups of cream and one cup of whole milk, I made this chocolate cappuccino ice cream with two cups of cream and two cups of skim milk. I used less sugar too because the chocolate chips would add a lot of sweetness to the overall taste of the ice cream. Result? Fantastic. Despite my allergy to egg yolks, I did try a teaspoonful of the ice cream. Well, I wanted to make sure I got it right, didn’t I? Granted that the ice cream melts faster (something I attribute to the lower fat content) but then I think of how much less fat it contains and that’s not a bad concession at all.

casaveneracion.com Chocolate cappuccino ice cream

Ingredients

  • 5 large egg yolks
    2 c. of cream, chilled
    2 c. of skim milk
    1/2 c. plus 2 tbsp. of sugar
    3 heaping tbsps. of good quality instant coffee (I used Nescafe Gold)
    200 g. of dark chocolate, chopped

Instructions

  1. Start by making a custard. In a bowl, beat the egg yolks with the sugar. Pour the milk into a pan. Stir in the coffee granules. Scald the mixture. Pour half of the coffee-milk mixture, tablespoonful by tablespoonful, into the egg yolks, beating as you pour to temper the egg yolks. Pour the egg yolk into the pan with the other half of the coffee-milk mixture and heat gently, stirring, until thickened and the mixture coats the back of a spoon. Turn off the heat, transfer the mixture to a container, cool, cover and chill for several hours.

    casaveneracion.com Chocolate cappuccino ice cream

    When the custard is well chilled, fold with the cream. Pour into the ice cream mixer and process per manufacturer’s directions.

    Add the chopped chocolate during the last five minutes of processing so that the pieces get evenly distributed.

    Enjoy the ice cream right away at its soft-serve stage or transfer to a container, cover and freeze for a few hours for a firmer ice cream.

Quick Notes

For uniformly chopped chocolate chips, use a food processor.

Cooking time (duration): 30 minutes (processing time in the ice cream maker), excludes preparation and chilling of custard

Number of servings (yield): about 5 cups

Meal type: dessert


Comments

  1. Tess Mercado says

    Hi Ms. Connie,

    Ano po brand ng ice cream maker mo and saan nyo po nabili?

    Mahilig sa ice cream mga kids ko and I want to control the sugar content ng food nila.

      • Lydia says

        Hello, Connie.. one of my cravings to do these days is ice cream. But i dont have an ice cream maker yet…still saving for it. Can I do ice cream without ice cream maker? I have a matstone, it says it can make ice cream, but i dont think so…maybe im wrong but the machine seems just do the crushing of the fruits… thanks.You’re a big help!

        • Connie says

          I don’t know what a matstone is but you can follow the procedure in my mango rum sorbet recipe to make ice cream without a machine.

          “the machine seems just do the crushing of the fruits”

          No. The machine takes all the hard work out of making ice cream.

  2. Victoria M. Angeles says

    Hi Connie, I make ice-cream at home like you but has tweaked the recipes I found in books and the internet to suit my taste. Coffee is a favorite, it is always in our freezer. I use a custard base with the ff. ingredients: 2 1/2 C milk (sunny boy milk powder reconstituted in water – a lot cheaper!), 1 box 250 ml Nestle cream, 3 egg yolks, 2 T cassava/tapioca starch, 3/4 C muscovado sugar,
    1/8 t salt, 1 t vanilla extract, 1 T brandy or rhum.
    Same procedure as yours. And if I have a bottle of mangosteen preserve, I use half of that for a
    coffee-mangosteen ice cream which Magnolia used to produce a long time ago.

    Victoria

  3. Victoria says

    Cassava starch is a thickener like eggyolks, although the latter also contributes to the fat content of ice cream. Our pinoy sorbetes (dirty ice cream) makers use cassava starch as a main ingredient along with coconut milk. I can use fewer eggyolks, if I add cassava starch.

    Oopss, forgot to mention 2 T coffee granules, any brand, in my coffee recipe above.

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