Description
Cool Brazilian ice café blends rich espresso with sweet condensed milk and crushed ice. Refreshing summer drink offers smooth, creamy indulgence that delights coffee enthusiasts and brings Brazil’s culinary spirit to your glass.
Ingredients
Scale
- 8 egg yolks
- 500 ml (17 fl oz) double cream
- 325 ml (11 fl oz) whole milk
- 200 g (7 oz) caster sugar
- 125 ml (4.2 fl oz) espresso
- 75 ml (2.5 fl oz) dark rum
- 1 vanilla pod, seeds scraped out
- 100 ml (3.4 fl oz) whipping cream
- 1 tsp icing sugar
- 1 splash vanilla extract
- 1 large cup sweetened black coffee, chilled
- Crushed ice
- 1 large pinch cocoa powder
Instructions
- Infuse Base: Gently heat cream, milk, coffee, and vanilla seeds in a saucepan until aromatic and steaming, releasing deep, rich fragrances.
- Prepare Custard Foundation: Whisk egg yolks and sugar until transforming into a pale, ribbony mixture with a light, creamy consistency.
- Temper and Combine: Gradually stream heated cream mixture into egg yolk blend, whisking continuously to create a smooth, integrated base without curdling.
- Cook and Thicken: Return combined liquid to saucepan, cooking over low heat while stirring methodically until custard reaches a perfect coating consistency at approximately 82°C.
- Refine Texture: Strain mixture through a fine-mesh sieve to eliminate any potential egg particles, ensuring a silky, uniform custard base.
- Chill and Enhance: Cool custard to room temperature, then gently incorporate rum, distributing the spirit evenly throughout the mixture.
- Churn and Freeze: Process custard in an ice cream maker until achieving a soft, creamy consistency, then transfer to a freezer-safe container for final setting and flavor melding.
Notes
- Precise Temperature Control: Monitor custard temperature closely at 82°C to prevent curdling and ensure perfect consistency.
- Smooth Texture Technique: Strain the mixture through a fine-mesh sieve to remove any egg particles, guaranteeing a silky, luxurious mouthfeel.
- Gentle Incorporation Method: Slowly stream hot cream into egg yolks while whisking continuously to create a stable, smooth base without scrambling.
- Flavor Development Tip: Allow the ice cream to rest in the freezer, letting the coffee and rum notes harmonize and deepen for a more complex taste profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Drinks, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 364
- Sugar: 26 g
- Sodium: 50 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg