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A no-machine Coffee Ice Cream and Ice Cream Basics
March 11, 2010 | 15 Comments
We found these pics in our archives from 2007, along with a sketchy recipe. We’re not really sure why we didn’t post it before (crappy pics?), but better late than never. Coffee ice cream is hands down our favourite flavour and we’re sure this was delish.
Every ice cream/gelato/sorbet/sherbet we makes follows these guidelines.
TO MAKE ABOUT A QUART OF ICE CREAM
That’s how much we make.
For 1 quart (900 ml) of ice cream you need about 4 cups of stuff. As in 1 cup milk, 2 cups cream, 1 cup other stuff (like fruit). You can adjust how much of what you use, but you roughly need 4 cups.
How to make Ice Cream Without a Machine
Dave Lebovitz explains it here.
Put the mixture in a shallow dish in a layer about 2 to 3 inches thick. If it was hot to begin with (as in a custard base) chill it in an ice bath first. Then cover and freeze for 45 minutes, whisk it up with a fork or an electric hand/stick blender (the latter is preferred), put it back in, take out again after 30 minutes (or thereabouts) and repeat a couple more times. The idea is to incorporate air and make it light. A heavy-duty blender like Vitamix also works if you break it into chunks.
With no-machine ice creams or sorbets, you can dump all the ingredients including the alcohol together.
If you use just cream (no eggs or custard base), whip the cream until really light with a stick blender and fold in everything else, then freeze and beat a couple of times as stated above.
Or you can make a slushie kinda sorbet/sherbetty entity with flavoured ice cubes. See our
Apricot Sorbet
Ridiculously Easy Raspberry Ice Cream
Strawberry-Banana Sorbet
How to make Ice Cream with a Machine
** Put the churning bowl in the freezer (if you machine requires it) for at least 24 hours. Place a bag of peas of something else in your freezer inside it. You can permanently keep your churning bowl (without ice cream in it) in the freezer.
** For best results, whatever you put in the bowl during churning should be chilled – at least 4 to 6 hours. It does two things. It gives you creamier smoother ice cream. It helps you gauge if you need more liquid in the mixture. If it kinda looks “set” after chilling, you need more liquid. Depending on the capacity of your machine, you may need to churn it in two batches. If you don’t have time to chill the mixture, use very cold liquids while blending.
** Add any alcohol (which delays freezing) or chunks of nuts/fruits 3 minutes from the end of the churning process.
** Adding a tbsp of alcohol is especially useful in sorbets or things without fat because alcohol has a lower freezing point. The end result will have fewer crystals.
** A beaten egg white also helps if you want to use less sugar in sorbets.
** When you add a sweetener, taste as you go. Chilled stuff tastes less sweet, so you want the mixture to be just a tad sweeter than you’d like it.
** DO NOT use artificial vanilla or other extracts with propylene glycol for two reasons. It’s a nasty chemical. It also an anti-freeze, so your ice cream will be runny. Use pure vanilla extract or vanilla beans.
** Do not put the ice cream in the freezer in the churning bowl if you want to firm it up further. Transfer it to another container. Else, the sides of the bowl, which are colder, will create a hard shell of ice cream and you will damage the bowl while trying to scrape it out.
** The ice cream expands as it churns, so do not fill the churning bowl more than the 3/4 mark.
** If you’re adding fruits, nuts, choc chips, etc., make sure they are chopped fine – no more than the size of a single pomegranate aril or a small choc chip.
QUICK COFFEE ICE CREAM
This makes about 3/4 quart. It’s Philadelphia-style – no eggs involved.
We had some excess cream and milk from some other project.
You need 2 cups organic cream and 1 cup milk (or 1 cup cream and two cups milk to make it lighter) – 3 cups total dairy or soymilk plus soy creamer or whatever you prefer.
about 1/3 to half cup brown sugar or maple syrup
instant espresso (or regular coffee) powder – add how much you like.
1 tbsp coffee liqueur like Tia Maria
a tiny pinch of salt
Heat the milk/soymilk and add the other ingredients. Stir until they are dissolved. Cool the mixture, pour in a pan and follow the instructions for non-machine ice cream above.
You can also try this. Make ice cubes of the mixture. Pulverize in your Vitamix or heavy duty blender. Freeze, then take out and pulverize again after 30-45 minutes a couple of times.
If you’re not using the machine, whip the cream until light and then add the other ingredients.
Top with toasted almonds and a sprinkling of cocoa powder if you wish.
Useful Links:
Ice Cream etc.
Vegan Ice Cream Guidelines
- bee and jai
Filed Under: Coffee, Cuisinart Ice Cream Machine, ice cream, tia-maria, vegetarian recipes
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15 Comments
The best Icecream recipe I have ever used (and we continue to use… primarily because it is ridiculously simple.)
1 can mango pulp
1 16 oz tub of whipped cream (not fat free)
1 can of sweetened condensed milk
Whip ingredients together until nice and frothy (we usually go 5 mins).
Put in air tight bowl and freeze for 8 hours.
The outcome is just phenomenal.
i’ve eaten it. it’s the best. we couldn’t find real whipped topping (not the fake non-dairy stuff) in the store. when we find it, we will make it.
Toasted almonds and cocoa on top, now that’s got to be some phenomenal taste!
Jai and Bee are just fine for me
and am licking the screen for the coffee icecream. Thanks for the no-egg version. I can go for it. What a formula 
I love coffee ice cream but I find the commercially available ones way too sweet. I’m glad I can make it at home now. What brand of cream do you use/recommend? I’ve been unable to find carageenan-free cream in the grocery store.
i believe trader joe’s organic brand doesn’t have it.
http://answers.yahoo.com/question/index?qid=20091125102650AA18Z51
I bought TJ’s brand last time, but sadly that too has carageenan. May be our store doesn’t carry the carageenan-free one.
Tried your whole wheat pizza crust .the pizza came out perfect.just wanted to thank you guys for all the tips and instructions.was very helpful.
this can be a way for me to ‘drink’ coffee. i don’t drink coffee during pregnancy, but i always can find a way to let my palate taste coffee whatsoever hehehehe…
My gosh, it sounds so easy without a machine? Was it actually as simple as David Liebovitz makes it sound, or was it actually hours of sweaty cream whisking/freezing/whisking?
Coffee ice cream is so refreshing. I’ll have to try to make this recipe once the weather warms up a bit. I love the fact that it’s not full of sugar. The commercial stuff is always too sweet for me. Thanks for another great recipe.
I have two cans of litchis from yesterday’s grocery shopping. I am getting ideas.
And your photographs are stunning. I guess it doesn’t hurt to hear that o’er and o’er.
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