For those who know my blog for a while know that I love ice cream in fact I have many recipes for ice cream.
In any case, this recipe for coffee ice cream with pieces of chocolate is between a frozen dessert and ice cream, but I can assure you it is delicious.
Definitely ice cream or frozen desserts are delicious all year ..
This recipe is from Sara Lewis Edit. Blume have some great cookbooks
Coffe Ice Cream with chocolate pieces
Ingredients (6 servings)
2 teaspoon of instant coffe
2 tablespoon of boiled water
4 yolks
100 grs, sugar
3 tablespoon of liquid glucose
(in cook stores or super)
300 ml. whipped cream
150 grs. dark chocolate in pieces
50 grs. almonds in slices
Dissolve coffee in boiling water.
Place in a separate bowl the egg yolks, sugar and liquid glucose, over a pan of boiling water (double boiler) and beat for 5 to 10 minutes until very thick consistency, even when lifting the batter with a spoon leave a trail.
Remove the bowl and dip the base in water until cool . Stirring
Beat cream in bowl and add slowly dissolved coffee and mix yolks with sugar.Line a metal mold about 20 cm square. with plastic wrap empty the Coffe mix on the mold and freeze for about two hours until solid (no need to beat mix)
Once removed from the mold solid light switching the help of transparent paper.
Cut into 3 strips lengthwise and then cut into 4 rectangles. Freeze ice cream rectangles if it has not been prepared chocolate and almonds pieces)
For the chocolate with almonds
Melt the chocolate in a saucepan of boiling water over another. Spread the melted chocolate on a large mold or a baking sheet with parchment paper spread the flaked almonds over the chocolate and keep the refrigerator until solid.
Serve Ice cream coffe rectangles with pieces of chocolate pieces as shown in the photo, make 6 portions and serve.
Please visit my friend Louise who has a lovely blog and talk about this I ce cream, I really enjoyed her post talking abot meal histories, lovely!!
Postre helado de café con trozos de chocolate
Ingredientes (6 porciones)
2 cucharaditas de café instantáneo
2 cucharadas de agua hirviendo
4 yemas de huevo
100 grs. de azúcar
3 cucharadas de glucosa líquida
300 ml de crema batida
150 grs. de chocolate en barra
50 grs. de almendras en láminas
Preparación
Disolver el café en agua hirviendo. Reservar.
Poner las yemas en un bol, con el azúcar y la glucosa, sobre una cacerola con agua hirviendo (a baño maría)y bata durante 5 a 10 minutos hasta obtener una consistencia densa.hasta que al levantar el batido deje un rastro cremoso.
Retirar el bol de la cacerola y sumergir la base en agua fría.Revolver un poco para que se enfríe-
Batir la crema en otro bol y añadir suavemenmte el batido de yemas y el café, incorporar bien.
Forrar un molde largo con papel plástico y vaciar la crema de helado y congelar durante dos horas o hasta
que esté sólido. (no es necesario batir la mezcla)
Cuando esté listo sacar con el papel y cortar tres tiras a lo largo y despues en cuadrados.Reservar.
Para el chocolate con almendras
Derretir el chocolate sobre uan cacerolaa baño maría a fuego lento.
vaciar en un molde alargado o en una bandeja de horno.
Esparcir las almendras en láminas sobre el chocolate.
Colocarlo en la nevera para que se solidifique.
Cuando se retire cortar con cuidado en rectángulos.
Preparación para servir
Preparar seis porciones y alternar como una torre pedazos de chocolate y del postre helado.
Si no se sirve de inmediato congelar hasta el momento de servir.
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