Coffee and brandy ice cream
For this recipe, use scales and a sugar thermometer. It’s a simple method but the three stages are important. As there is no custard base, don’t put it into an ice cream machine or it will separate. Once you’ve put it in the freezer for 48 hours it won’t need churning. It is ready in 40 minutes, plus freezing.
- In a heavy-based pot, reduce liquid coffee, instant coffee and sugar to a syrup on medium heat until you reach jelly stage (110 degC on a sugar thermometer, or see tip below).
- Keep an eye on it as it slowly simmers and don’t let it boil. Allow 15 minutes and avoid going above 110 degC or you may end up with toffee.
- Meanwhile, beat the cream, brandy and vanilla to soft peaks, then refrigerate.
- Beat egg yolks with an electric beater to a very thick and creamy consistency or until you reach ribbon stage
- When coffee reduction reaches 106 degC to 110 degC, remove from heat and allow to cool for 3 minutes.
- Start the egg beater again and slowly pour the syrup in a constant stream into the egg yolks, directing it down the side of the bowl.
- Switch beater to medium speed and beat for 5 to 10 minutes until cooled and well mixed.
- Using a spatula, gently fold the beaten cream into the coffee-yolk mixture.
- Pour into a container and place in the freezer for 24 to 48 hours. Tony also suggests pouring the mixture into individual serving containers before freezing, as it is really more like a frozen parfait than an ice cream.
Cook's tip: Ribbon stage is reached when the whisk is removed and its resulting trail lasts 4 to 5 seconds before disappearing smoothly back into the whipped egg. To test jelly syrup stage, quickly cool a spoon of boiling sugar syrup on the surface of iced water. After a minute, the syrup should become jelly-like and feel quite tacky between your fingers.