Tuesday, 29 December 2015

Chocolate Coffee Crunch



This is a winner for those who appreciate combinations of coffee and chocolate. This recipe is great because the base is so flavourful that it leaves you free to experiment with adding different types of cookie.

Some notes on this recipe:
  • This yields a lot of ice cream - there are four cups of liquid included - so be sure up front that your cooking facilities are ready to deal with this volume, especially your pot for the stove
  • The chocolate sauce will be absorbed if the custard is too soft - I usually freeze the custard out of the machine for 30 minutes into separate containers before layering the sauce and the cookies
  • For that reason, this is a good recipe to spread across multiple containers from the outset
  • Different coffees will have a direct impact on the flavour of the custard so the stronger the coffee crystals the stronger the taste

Ingredients - For the Ice Cream

  • 3 whole large eggs
  • 2 egg yolks
  • 1.5 cups granulated sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons instant coffee
  • 2.5 cups heavy whipping cream
  • 1.5 cups half and half
  • 2 tablespoons pure vanilla extract

For the Chocolate Sauce

  • 2 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa
  • ¼ cup light corn syrup
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 5 crushed cookies and cream

Instructions - For the Custard

  1. Whisk eggs and egg yolks with sugar until pale and yellow
  2. Add cocoa powder, and instant coffee to the bowl and combine
  3. Combine heavy cream and half-and-half to a large pot and heat to boiling level. Remove from heat
  4. Slowly add hot milk mixture to the egg mixture to temper it and whisk together to combine
  5. Transfer mixture to double-boiler (or return to large pot) and thicken using the stovetop method
  6. Allow the mixture to cool slightly and stir in vanilla extract

For the Chocolate Sauce

  1. Add sugar and cocoa powder to a small saucer then whisk in corn syrup and milk and heat over medium heat
  2. Once everything comes to a boil, reduce heat to low to simmer
  3. Add butter and vanilla extract and whisk until smooth then set aside to completely cool

To Assemble

  1. Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze until it gets to soft serve stage
  2. Alternate layering ice cream, chocolate sauce and crumbled cookies to freezer safe container until all ingredients are gone and freeze