My new Gaggia Gelatiera Ice Cream Maker just arrived and I am trying to find a GOOD recipe for espresso ice cream. All I have found so far are for coffee ice cream and they call for instant coffee. INSTANT COFFEE...what is that? Well I know what it is but to call it coffee is a sin.
Anyone have a good recipe for espresso or coffee ice cream?
For those that aren't familiar with the Gaggia Galatiera here is some info:
The Gaggia Gelatiera ice cream machine has its freezer as an integral part of the machine. This means that the ice cream is always perfect as the Gelatiera ice cream maker itself controls the whole process. All you have to do is prepare the ice cream mixture using the Instruction Book supplied. There are loads of recipes for ice creams and sorbets. In 20 - 30 minutes later you have soft spoonable Italian style ice cream.
This is a very well built machine. It weighs over 12 pounds! I just had to take it apart to see what was in there. WOW...it's a small freezer unit with the coolant freezing the bowl in just 10 minutes. Did I say how well built this thing is? No more packing ice around the bowl and turning the crank by hand for me.
Anyone else have one of these?
For some reason they aren't real popular here in the USA, the UK and Italy seem to be buying them up though. The price could be the problem over here. 269 Pounds in the UK = about 480.00 US. But I like ice cream almost as much as coffee! Watch eBay, they do show up there, just make sure it is wired for the US.
I have a 2 1/2 quart Simac that has the self contained freezer. (I wish mine *only* weighed 12 pounds! I think it's something like 25.) I don't make coffee ice cream, but I make ice cream that goes very well with coffee! Our favorite is cookie dough. I make a very rich tasting faux vanilla ice cream & after the Simac finishes, I stir in chocolate chip cookie dough pieces. The vanilla recipe I'm experimenting with is a healthy version (very little fat and I use some sugar & some Splenda to cut down on the sugar buzz) but rivals Ben & Jerry's (IMO) when it's fresh out of the Simac. When the leftovers are frozen in the freezer, it tends to turn ice-milk-ish. We still eat it, tho. ;-) I also make faux "Frosty Paws" (doggie ice cream) for our dogs.
Anyway, have fun! These things are really fun to have (especially this time of year!)
Many years ago I made some coffee ice cream that I could get people to eat. Like you, I couldn't abide instant coffee. I am not as purest about milk however. (at least in cooking) I brewed some very strong coffee and used it as the water to reconstitute powdered milk. I then used the coffee-milk concoction as milk in a vanilla ice cream recipe. I think I cut back on the vanilla a bit.
That was with a Corning-Ware perculator and Yuban coffee. Hey, it was a long time ago and I didn't know about specialty coffee. Also in those days Yuban was drinkable. (I even thought it was good) The Corning-Ware was probably the least evil of perculators.
With the coffee we know about now and a decent espresso machine I believe my approach will yeild excellent ice cream.
Phil
RickB Said:
My new Gaggia Gelatiera Ice Cream Maker just arrived and I am trying to find a GOOD recipe for espresso ice cream. All I have found so far are for coffee ice cream and they call for instant coffee. INSTANT COFFEE...what is that? Well I know what it is but to call it coffee is a sin.
Anyone have a good recipe for espresso or coffee ice cream?
For those that aren't familiar with the Gaggia Galatiera here is some info:
The Gaggia Gelatiera ice cream machine has its freezer as an integral part of the machine. This means that the ice cream is always perfect as the Gelatiera ice cream maker itself controls the whole process. All you have to do is prepare the ice cream mixture using the Instruction Book supplied. There are loads of recipes for ice creams and sorbets. In 20 - 30 minutes later you have soft spoonable Italian style ice cream.
This is a very well built machine. It weighs over 12 pounds! I just had to take it apart to see what was in there. WOW...it's a small freezer unit with the coolant freezing the bowl in just 10 minutes. Did I say how well built this thing is? No more packing ice around the bowl and turning the crank by hand for me.
Anyone else have one of these?
For some reason they aren't real popular here in the USA, the UK and Italy seem to be buying them up though. The price could be the problem over here. 269 Pounds in the UK = about 480.00 US. But I like ice cream almost as much as coffee! Watch eBay, they do show up there, just make sure it is wired for the US.
Anyone have a good recipe for espresso or coffee ice cream?
Some thing I like to do and is very simple is to add ground coffee to ice cream and mix. The coffee gets real crunchy when cold and taste great. Not so different from eating chocolate covered espresso beans.
When you say "espresso icecream", I guess it should be stronger than coffee icecream? Because for the regular coffe icecream you basically mix coffee with milk and freeze it. But for the stronger taste I would make a sorbet kind of cream. Less milk, more water. Almost only pure espressos. Some Vanilla, best scratched from the vanilla bean, little whipped cream (better than milk)... That's what I do with my little home-icecream-maker. If it doesn't work, you have a nice base for iced coffee ;-)
"Do everything right. You will gratify some people and astonish the rest." (Mark Twain)
Anyone have a good recipe for espresso or coffee ice cream?
For a rich texture in ice creams, we always start with a creme anglaise. The link gives a basic recipe.
I have never tried it with coffee... I might try next Saturday or Sunday, though. However, as you will be adding quite a bit of liquid in the form of one or two ristretto to the creme anglaise, try adding another egg yolk (or two? - will need experimenting to get proportions right). I would also reduce (rather than entirely omit) the quantity of vanilla essence the creme anglaise calls for.
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