Coffee Stracciatella Ice Cream
This coffee stracciatella ice cream is smooth, creamy & full of dark chocolate shards. Infused with whole coffee beans for extra flavour!
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Digital Food Probe
- Stick Blender
- Saucepan
- Mixing Bowl
- Sieve
- Piping Bag
Ingredients
Coffee Infused Milk
- 420 g Whole Milk
- ½ Vanilla Pod Or 1 tsp Vanilla Paste
- 50 g Coffee Beans See Notes
Custard
- 130 g Caster Sugar
- 40 g Glucose Syrup
- 25 g Skimmed Milk Powder
- ½ tsp Dutch Processed Cocoa Powder See Notes
- ¼ tsp Fine Sea Salt
- 85 g Egg Yolks
- 250 g Double Cream
Stracciatella
- 100 g Dark Chocolate 72% Is Best!
Instructions
Coffee Infused Milk
- Scrape the seeds out of the vanilla pod then add both the pod & seeds into a medium saucepan along with the milk. Set over a low heat & warm until steaming hot - don't let it boil!
- Take the pan of milk off the heat, stir in the coffee beans then cover with a lid & leave to steep for 1 hour.
Custard
- Pass the infused milk into another saucepan, through a sieve then add in 65g of the sugar, the glucose syrup, milk powder, cocoa powder & salt. Whisk to combine then set over a low heat & leave to get steaming hot (but not boiling).
- In the meantime, place the egg yolks & remaining sugar into a mixing bowl then whisk to combine.
- Once the milk is steaming, pour a third of it into the yolks, whisking constantly as you do so. This is called tempering the eggs.
- Pour the now tempered yolks back into the saucepan of milk then cook the custard over a low heat until it reaches 82°c/180°f, making sure to stir constantly with a rubber spatula.
- Once the custard is cooked, take it off the heat then stir in the double cream. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
- Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & start churning.
- In the meantime, roughly chop the dark chocolate & place into a heatproof bowl. Set the bowl over a pan of barely simmering water then heat until just melted. Transfer the melted chocolate into a piping bag (cut a small hole in the end just before piping).You could also melt the chocolate in a microwave.
- When the ice cream has reached soft serve consistency (the temperature of the ice cream will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst it is still churning. The chocolate will freeze into shards as it mixes through the ice cream.
- Continue churning for another 30 seconds then transfer the ice cream into a 1 litre tub.
- Leave to set in the freezer for a minimum of 4 hours then serve.
Notes
1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Coffee Beans - Good quality, whole coffee beans work best for this ice cream. I'd recommend using a medium to dark roast. If you'd prefer your ice cream to have a more intense coffee flavour, feel free to use more beans or a darker roasted coffee to infuse the milk.
3. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
5. Chocolate – I like to use 72% dark chocolate for the stracciatella but feel free to use something lighter or darker, if you’d prefer.
6. Cocoa Powder - Dutch processed cocoa powder is best for this ice cream as it has a smoother flavour & won't overpower or make our ice cream too sweet. Regular cocoa powder can also be used just make sure to use half the amount.
7. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.