More Ice Cream Flavors: Cappuccino, Vanilla Bean and Cookies ‘n Cream.

First, I just discovered some big news in Ice Cream on the Cook’s Illustrated website. While I discovered these ideas too late to incorporate them into these recipes below, they seemed so helpful that I wanted to mention them even before trying them. First, to speed the freezing of the ice cream (thereby reducing ice crystals) freeze 1 cup of custard mixture until frozen, then just before churning add the frozen custard into rest of the refrigerator custard. This trick can knock up to 10 minutes off the churning time. Second, replace 1/3 of granulated sugar with corn syrup, which will deter ice crystals at a molecular level.  Third, allow the final ice cream to freeze for an hour in a pre-chilled, metal, flat cake pan, before transferring to its final storage container. The higher surface area will allow the ice cream to freeze faster.

Recipes for layers 1 and 2

Last week, I made this ice cream cake consisting of three flavors of ice cream for my son’s 11th Birthday. As promised, I am now posting the remaining recipes; cappuccino and vanilla bean ice cream. Also, I wanted to mention some delicious variations. My favorite variation for the cappuccino ice cream is to swirl in a layer of home-made dulce de leche. My youngest son’s favorite variation of vanilla bean is to mix in 12 broken Oreo cookies; the best Cookies ‘n Cream ice cream in the world.

Rating: 4-1/2 to 5-star.
Cost: $2 per quart.
How much work? Medium.
How big of a mess?  Medium.
Started: 2pm. Ready: 6:30pm.

Chris Kimball does have a version of coffee ice cream; he mixes the coffee grounds directly into the milk/cream, effectively steeping the grounds while the milk comes up to temperature. Chris Kimball also has two vanilla ice cream recipes, the newest one from July 2011 is here.

Cappuccino Ice Cream:
6 shots espresso (total of 8 oz).
3/4 cup sugar (or 1/2 cups if using Dulce de Leche)
4 egg yolks
1-3/4 Cup heavy cream
2 teaspoon vanilla.
1/2 tablespoon ground espresso beans.
Optional: Swirl in a layer of Dulce de Leche

  1. Prepare a large bowl of ice water; to be used as an ice bath after removing cream from stove-top.
  2. Make espresso directly into measuring cup with at least 1 cup capacity.
  3. Add heavy cream, espresso and 1/2 cup granulated sugar to medium saucepan. Warm over medium heat for 5 minutes until the mixture reaches 160°; stir occasionally to ensure that the sugar completely dissolves. Temporarily remove pan from heat to prevent the milk from boiling.
  4. Meanwhile in a small bowl, beat the yolks together with 1/4 cup sugar. Temper the yolks by whisking in 1/2 cup of the 160° cream. Then whisk in a second 1/2 cup to further temper.
  5. Add the yolk mixture back in with the cream/espresso in the saucepan. Cook over medium burner until the mixture reaches180°; stir constantly with heat-proof spatula. Cooking too long will scramble your eggs.
  6. While the mixture heats up, wash your medium bowl and place it in ice batch, and get your strainer handy.
  7. When the mixture reaches 180°, immediately strain your mixture into the medium bowl. The ice batch will allow the mixture to cool to room temperature quickly; stirring occasionally will help it cool. Add vanilla extract, cover, refrigerate for 3 hours. Alternatively freeze for 1 hour; just be sure it’s below 40°.
  8. Add mix into the ice cream machine’s canister. Churn for 35 minutes, adding ground beans in last 5 minutes. While ice cream churns; pre-freeze the ice creams final container/bowl.
  9. Put finished ice cream in airtight container, or press plastic wrap against the ice cream’s surface. Freeze for at least 2 hours before serving. (after 1 hour coat with dulce de leche on wax paper; roll up wax paper)
  10. Makes 1 quart. Start at least 4 1/2 hours before eating.

Old-Fashioned Vanilla Ice Cream
1-1/4 cups of 2% milk.
1-1/2 cup heavy cream.
3/4 cup sugar.
4 egg yolks.
1 tablespoon vanilla extract
1 vanilla bean

  1. Prepare a large bowl of ice water; to be used as an ice bath after removing milk from stove-top.
  2. Add milk, heavy cream and 1/2 cup granulated sugar to medium saucepan. Warm over medium heat for 5 minutes until the mixture reaches 160°; stir occasionally to ensure that the sugar completely dissolves. Temporarily remove pan from heat to prevent the milk from boiling.
  3. Meanwhile in a small bowl, beat the yolks together with 1/4 cup sugar. Temper the yolks by whisking in 1/2 cup of the 160° milk/cream. Then whisk in a second 1/2 cup to further temper.
  4. Add the milk/yolk mixture back in with the milk in the saucepan. Cook over medium burner until the mixture reaches180°; stir constantly with heat-proof spatula. Cooking too long will scramble your eggs.
  5. While the mixture heats up, wash your medium bowl and place it in ice batch, and get your strainer handy.
  6. When the mixture reaches 180°, immediately strain your mixture into the medium bowl. The ice batch will allow the mixture to cool to room temperature quickly; stirring occasionally will help it cool. Slice your vanilla bean length-wise and scrape out the caviar with the back of a paring knife. Add vanilla caviar and vanilla extract, cover, refrigerate for 3 hours. Alternatively freeze for 1 hour; just be sure it’s below 40°.
  7. Add mix into the ice cream machine’s canister. Churn for 35 minutes, or per manufacturer’s instruction. While ice cream churns; pre-freeze the ice creams final container/bowl.
  8. Put finished ice cream in airtight container, or press plastic wrap against the ice cream’s surface. Freeze for at least 2 hours before serving. Makes 1 quart. Start at least 4 1/2 hours before eating.
  9. For a delicious variation, roughly chop 12 Oreo cookies.

One Response to More Ice Cream Flavors: Cappuccino, Vanilla Bean and Cookies ‘n Cream.

  1. Jeanne says:

    Helpful info. Fortunate me I discovered your site accidentally, and I’m surprised why this accident did not happened earlier! I bookmarked it.

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