Welcome to a delightful fusion of Italian coffee culture and American ice cream indulgence! Our Cappuccino Swirl Ice Cream pays homage to the beloved cappuccino, transforming its rich flavors into a frozen treat. This recipe combines the smoothness of vanilla ice cream with the bold essence of freshly brewed espresso and the decadence of dark chocolate swirls.
We use a medium-dark roast espresso blend, finely ground and brewed to perfection, to capture the authentic cappuccino taste. The ice cream base is made with high-quality vanilla and heavy cream, ensuring a luxuriously smooth texture. The chocolate swirl is created using premium dark chocolate, melted and cooled to the perfect consistency for marbling through the ice cream. This method creates a harmonious blend of flavors in every spoonful, mimicking the perfect balance found in a well-crafted cappuccino.
Why You’ll Love This Recipe
Indulge in the perfect blend of coffee and dessert with our Cappuccino Swirl Ice Cream! Here's why you'll fall in love with this recipe:
- Authentic Coffee Flavor: Made with real espresso for a genuine cappuccino taste
- Perfect Balance: The ideal combination of creamy, bitter, and sweet notes
- Customizable: Easily adjust the coffee strength to your preference
- Impressive Presentation: Beautiful chocolate swirls make it a showstopper dessert
- No Ice Cream Maker Required: Can be made with simple kitchen tools
Cappuccino Swirl Ice Cream
A creamy, coffee-infused ice cream with delightful chocolate swirls
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Fine-mesh sieve
- Ice cream maker
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup strongly brewed espresso, cooled
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 oz dark chocolate, melted and cooled
Instructions
- In a medium saucepan, combine cream, milk, sugar, espresso, vanilla, and salt. Heat over medium, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
- In a separate bowl, whisk egg yolks. Gradually add about 1 cup of the hot cream mixture to the yolks, whisking constantly.
- Pour the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, at least 3 hours or overnight.
- Churn the chilled custard in an ice cream maker according to manufacturer's instructions.
- As you transfer the churned ice cream to a freezer-safe container, drizzle in the melted chocolate, creating swirls throughout.
- Cover and freeze until firm, about 4 hours or overnight.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
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