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Espresso Ice Cream with Dark Chocolate Ripples


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Ingredients

2 litre(s)

Ice Cream

  • 500 g cream, full fat
  • 160 g caster sugar
  • 2 --- egg yolks
  • 1 tsp sea salt flakes
  • 1 1/2 tsp vanilla extract
  • 500 g pod poured coffee

Chocolate ripple mix

  • 200 g dark chocolate
  • 100 g Copha
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Recipe's preparation

    Method:
  1. Using a coffee pod machine (Nespresso etc) 'large' pour through 4-6 pods of your desired strength & flavour to make approximately 2 cups of liquid coffee. (I personally think the stronger coffee the better with this step!)

     

    Place all ingredients EXCEPT coffee mixture into bowl, and cook 7 min/80 degrees/ speed 4.

    Add coffee to cooked mixture and combine 20 sec/ speed 4.

    Pour Coffee Ice cream mixture into a shallow dish (so it freezes quicker!), cover and freeze for 4-6 hours until firm enough to cut/scoop out, but not frozen solid.

    Cut into chunks (or spoonful’s) about ice-cube size, and return to bowl.  Blend 30 sec/ speed 9 to soften, combine & aerate. 

     

    Place ice-cream mix into a pouring bowl/container in fridge or freezer for a few minutes so you can rinse & dry Thermomix bowl to make chocolate melt.

     

    In a clean/dry bowl, place broken chocolate, and chop 10 sec/ speed 6 to further break it up. Add Copha and heat 4 mins/ 50 degrees/ speed 1 or until melted and combined.

     

    To mix ice cream and chocolate into final freezing container, add ice cream about 1/3 of mix at a time, then cover that third with a thin layer of melted chocolate, quickly & gently folding through with a spoon to make a rippled effect as chocolate sets. Repeat with remaining mixture so chocolate is rippled throughout ice cream evenly.

     

    Return covered mixture to freezer and freeze for another 3-4 hours (or until desired frozen consistency is achieved) before serving.

     

     

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Accessories you need

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Tip

*If you do not have a 'pod' style coffee machine, you can use instant or percolated as needed. Adjust coffee amount to taste.

 

**As you are adding around 1/2 a litre of 'water' (coffee) to this ice cream, it produces an 'icier' consistency than regular ice cream, rather than a 'creamier' one - it's delicious, and preferred in my household as it's almost a fresh frappe style ice-cream.

 

**You can skip making your own Chocolate melt mix and use store bought 'choc top' style topping if you are short on time or ingredients.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • looks good havent made it yet

    Submitted by maciebonus on 14. June 2017 - 21:53.

    looks good havent made it yet

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  • Omg, sooooo delicious... I

    Submitted by Melinda Hutchison on 19. June 2016 - 20:09.

    Omg, sooooo delicious... I used coconut oil instead of copha with the chocolate

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Awesome! love it, so yummy.

    Submitted by kyms05 on 16. August 2014 - 15:10.

    Awesome! love it, so yummy.

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