Description
Cool French coffee dessert blends rich espresso with creamy vanilla ice cream and silky chocolate sauce. Cold treat promises an indulgent journey through classic Parisian café culture that will delight you completely.
Ingredients
Scale
Primary Ingredients:
- 8 egg yolks
- 200g (7.05 ounces) caster sugar
- 500ml (16.9 fluid ounces) double cream
- 325ml (11 fluid ounces) whole milk
- 125ml (4.2 fluid ounces) espresso
Liquids and Enhancers:
- 75ml (2.5 fluid ounces) dark rum
- 100ml (3.4 fluid ounces) whipping cream
- 1 teaspoon icing sugar
- 1 large cup sweetened black coffee, chilled
- 1 splash vanilla extract
Garnish and Flavor Additions:
- 1 vanilla pod (seeds scraped out)
- 1 large pinch cocoa powder
- Crushed ice
Instructions
- Combine heavy cream (236 milliliters / 8 fluid ounces), whole milk (236 milliliters / 8 fluid ounces), strong brewed coffee (60 milliliters / 2 fluid ounces), and scraped vanilla bean seeds in a medium saucepan, heating gently until the mixture releases aromatic steam.
- In a separate mixing bowl, vigorously whisk granulated sugar (100 grams / ) and egg yolks (4 large) until the mixture transforms into a pale, silky consistency.
- Gradually stream the heated coffee-cream mixture into the egg yolk mixture, continuously whisking to prevent curdling and ensure a smooth, homogeneous base.
- Transfer the liquid back to the saucepan, cooking over low heat while stirring constantly. Monitor the temperature with a culinary thermometer, aiming for 82°C (180°F) or until the custard thickens enough to elegantly coat the back of a wooden spoon.
- Strain the custard through a fine-mesh sieve to eliminate any potential egg solids, ensuring a velvety texture.
- Allow the custard to cool completely at room temperature, then fold in dark rum (30 milliliters / 1 fluid ounce) for an elegant flavor enhancement.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned mixture to a freezer-safe container, smoothing the surface, and freeze for 4-6 hours until fully set and scoopable.
Notes
- Homemade coffee ice cream delivers rich, velvety texture with deep espresso undertones.
- Rum adds sophisticated warmth and complexity to the classic French dessert’s flavor profile.
- Tempering egg yolks carefully prevents scrambling and ensures silky smooth custard base.
- Vanilla seeds transform ordinary ingredients into an extraordinary gourmet experience.
- Churning creates tiny ice crystals, resulting in luxuriously creamy, professional-quality dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg