Inspired by the aromatic essence of Cuban coffee, this ice cream recipe is a delectable fusion of rich coffee and the creamy sweetness of dulce de leche. The hint of rum and vanilla takes this dessert to new heights. Whether you serve it on a hot summer day or as a grand finale to a dinner party, it promises to leave your guests yearning for more.
In a 3-4 quart pan on medium-high heat, mix milk, cream, sugar, and coarsely chopped coffee beans.
2 cups whole milk, 2 cups whipping cream, ¾ cup sugar, 1 cup dark-roasted coffee beans
Stir until sugar dissolves and the mixture begins to simmer.
Remove from heat, cover, and let it infuse for 30 minutes.
Strain the mixture into a bowl to remove coffee beans and discard them.
Pour the strained mixture back into the rinsed pan and heat on low until it simmers.
Custard Preparation:
Slowly whisk 1/2 cup of the heated milk mixture into the egg yolks.
Combine the yolk mixture with the milk mixture in the pan.
On low heat, stir consistently until it's thick enough to coat a spoon's back (4-6 minutes). Ensure it doesn't boil.
Chilling: Pour the mixture into a fresh bowl. Let it chill, occasionally stirring, for around 2 hours. For a more intense flavor, you can chill it for up to a day.
Ice Cream Process:
Mix rum and vanilla into the chilled custard.
2 tablespoons rum, 1 teaspoon vanilla extract
Use an ice cream maker (at least 1-quart capacity) to freeze the mixture, following the manufacturer's guidelines.
You can serve it immediately or store in an airtight container in the freezer for a firmer texture (minimum 6 hours to 1 week). When serving, top with dulce de leche.
Dulce de Leche:
In a heavy-duty 5-6 quart pan on medium-high heat, combine 4 cups of milk with 1 1/4 cups of sugar. Stir until sugar dissolves and it starts boiling.
4 cups whole milk, 1 ¼ cups sugar
Add 1/2 teaspoon baking soda.
½ teaspoon baking soda
Simmer on low heat, occasionally stirring, until it becomes golden brown and thickens to roughly 2 cups (about 1.5 hours).
Strain it into a bowl to remove any residues. This should yield approximately 2 cups.
Notes
Coffee Beans: Opt for a good quality dark roast coffee for a pronounced flavor. The coarse chopping ensures you extract maximum flavor without turning the mixture too gritty.
Rum Substitute: If you prefer a non-alcoholic version, you can skip the rum or use a rum extract for flavor without the alcohol.
Chilling Time: The longer you allow the custard to chill, the better the flavors meld. Overnight is optimal, but if you're short on time, 2 hours is the minimum.
Ice Cream Texture: For a creamier texture, ensure you churn the mixture in the ice cream maker until it's just set but still a bit soft. Overchurning can make it icy.
Dulce de Leche: Watch the milk-sugar mixture closely as it simmers. It can easily boil over or burn, especially as it thickens.
Storage: Store the ice cream in an airtight container to prevent ice crystals from forming on the top. If it becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.
Serving Suggestion: The ice cream pairs beautifully with a drizzle of chocolate sauce, a sprinkle of crushed nuts, or even a side of churros for a delightful crunch.
Egg Yolks: Make sure to use fresh eggs. Save the whites for another recipe like meringues or angel food cake.
Lactose-Free Version: You can attempt a lactose-free version by using lactose-free milk and cream. The taste might vary slightly, but the overall texture should remain creamy.
Caffeine Content: Remember that this ice cream contains caffeine from the coffee beans. It might be a good idea to avoid it late in the evening if you're sensitive to caffeine.
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