Maple Coffee Ice Cream
Canada
Nutritional Values (per serving)
Kitchen Tip: For the smoothest possible texture, remember to chill your cooked custard mixture thoroughly in the refrigerator before transferring it to the freezer. This simple step stops large ice crystals from forming.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | cup | Coffee | ||
| 1 | cup | Maple Syrup |
Maple Syrup
Maple Syrup, (pronounced - mey-puhl sir-uhp) is the undisputed heavyweight champion of the breakfast table, flowing with rich caramel notes that make plain pancakes look absolutely miserable. Harvested from the...
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| 1/4 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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|
| 2 | large | Eggs » slightly beaten |
Eggs
Eggs, (pronounced - egz). These incredible little protein packages are the absolute backbone of breakfast tables all over the world. Long before ancient civilizations started baking bread, humans were harvesting...
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|
| 1 | cup | Evaporated Milk » whipped |
Evaporated Milk
Evaporated Milk, (pronounced - ih-VAP-uh-ray-tid milk), is fresh cow's milk gently simmered down until roughly sixty percent of its natural water vanishes into thin air. It is pure velvet smoothness....
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 3 Hours 30 Minutes | 4 hours |
Directions:
Substitutions:
You can use an equal amount of strong decaffeinated coffee or coffee alternative if you prefer a caffeine-free dessert.
For an even richer texture, you can substitute 1 cup of heavy whipping cream in place of the whipped evaporated milk.
1. Combine: Mix 1 cup of brewed coffee, 1 cup of maple syrup, and 1/4 teaspoon of salt together in a heat-proof bowl.
2. Warm: Set the bowl over a pot of hot water on the stove over medium heat. Cook this double-boiler setup for 5 minutes.
3. Remove: Take the bowl off the stove safely and set it on a heat-safe surface.
4. Tempering: Slowly pour the hot coffee mixture over 2 large, slightly beaten eggs, stirring the eggs constantly so they do not scramble.
5. Thicken: Return the egg mixture to the double-boiler setup over the heat. Cook steadily until the custard thickens enough to coat the back of a spoon.
6. Cool: Remove from the heat and let the custard cool completely to room temperature.
7. Chill: Pour the cooled base into an ice-cream freezer machine or a shallow metal tray. Freeze until it is partially firm.
8. Fold: Gently fold in 1 cup of stiffly whipped evaporated milk using a rubber spatula to keep the mixture light.
9. Freeze: Return the tray to your freezer and leave it to chill until it becomes completely firm.
10. Shelf Life: Keep stored in a tightly sealed container in the back of your freezer for up to 2 weeks.
11. Scoop into chilled bowls and enjoy a spoonful of pure homemade comfort.
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Tested & True
Don't throw away those apple cores. They can be repurposed to create a delightful apple-infused water. Just slice up a few apples, cores included, and add them to a pitcher of ice water, in no time at all, you'll have a refreshing, flavorful drink to enjoy.
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