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.
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.
- 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.
- 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 chocolate cappuccino 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.