Mochachino Jack Gelato

Sep 9

Written by:
9/9/2012 5:49 PM  RssIcon

Mochachino Jack Gelato

4 cups whole milk (optionally use 2 cups milk plus 2 cups cream for ice cream)
1 cup whole dark roasted coffee beans
1 1/4 cups granulated sugar
1 tbsp corn starch
2 tbsp corn syrup
3 eggs
4 oz. bittersweet chocolate - chopped
2 oz. vanilla Jack (*see note)

Put milk, 1 cup sugar, corn starch and coffee beans in heavy saucepan and heat to a simmer; remove from heat and steep for 20 minutes (if optioning for the creamy version wait to add the cream at the end of the recipe). Process (careful not to make a mess here) with an immersion blender (or regular blender) on low speed until mixture becomes medium brown tan color like coffee with cream added. Alternately remove coffee beans to a tall measure made for your immersion blender along with some of the milk base and process. Strain mix with a fine mesh strainer (or through a coffee filter) into a mixing bowl. Return the strained coffee-milk base to the saucepan. Meanwhile whisk the eggs yolks. Temper the eggs by slowly whisking in a couple ladles of the heated milk being careful not to scramble the eggs. Whisk the tempered eggs into the milk base. Return mix to heat and stir/whisk continuously until mix reaches 185˚.

Pour the custard base into a medium mixing bowl. Add the bittersweet chocolate to the hot base and whisk thoroughly. Allow the base to cool a bit before whisking in the vanilla Jack (now is also the time to add the cream if opting for the creamier version).

Place bowl in an ice bath to chill, stirring frequently until fully cooled. OR, allow the custard to cool to room temperature and then refrigerate for 8 hours or overnight. When ready, pour the chilled mixture into your gelato/ice cream maker and process according to manufacturer’s directions. Remove gelato from ice cream maker, put in container and place in freezer to fully harden.

*vanilla Jack- 1 liter Jack and 6 vanilla beans that have been split; put split vanilla beans into the bottle of Jack and allow to age for 6 weeks.

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