The summer finally found us and it is actually warm and nice in Finland! Have I waited for this! Last year there were no summer at all, or at least it felt like it. So, what would be better excuse to make some ice-cream than sunny and warm weather?
Yeah, you can find some decent ice-creams nowadays from stores too, but when you make it yourself you basically can make what ever you feel like. Only sky’s a limit! And self-made is always self-made, not necessary better but at least you can brag about it.
When I was a teenager my first summer job ever was in a ice-cream kiosk. And after that I hated ice-cream for years and years! Ah, what a nice memory… Out since the time has faded some bad memories I’m okay with it again. Not my favorite thing ever, but at least it doesn’t make me nauseous anymore. Traditional ice creams lack taste and texture. Lol with the texture again.. I’m going to rant about textures as long as I work in kitchen, so, if I’m lucky, not too long anymore. Buuuut back to the track. So, in my opinion ice-creams lack taste, that’s why I like to make it my self when I have time. And when you make it your self, you can play with the ingredients. I know that you shouldn’t play with food, but I’ve found that rule to be stupid and lame. Of course you should play!
If you ever have talked with me, you’ll know I have serious problem with coffee. I have a huge addiction and I just happen to love coffee. Hello, my name is Escapist, and I’m caffeine addict… It is almost too obvious that I like to make coffee ice cream too. Almost. But hey! If you are going to make treats, shouldn’t you make ones you like?
As you know, I’m terrible with recipes, so I really cannot give you exact one. Only approximately one.
Damn I’m bad with this measuring thing…
Anyway, those two are optional, but also they really make the difference to final product. Glucose syrup prevents forming of ice crystals so your ice-cream stays smooth and stabilizer makes it hold its shape better and not melting down as fast. But as said, only some optional stuff if you feel like kicking up a notch.
The process of making the base isn’t too hard, basically you just make custard, that’s it. And after the base is chilled you run it through ice-cream maker. These are the boring steps, tho necessary if you want to get some homemade ice-cream... After the actual ice-cream is ready starts the fun part, adding some coolness into it! This is the part I have tendency to make some overreactions… Adding some sauce, maybe brownie bits, candy, berries…. You name it. Just to make it fun and exactly as you want it to be.
This time I didn’t add much, just a little bit hazelnut coffee grounds to balance out the smoothness and silkiness of ice-cream, and of course to add some extra coffee flavor. And yes, I’m very predictable!
The espresso ice-cream turn out smoooooooth af! Just perfect texture. I hate when ice-cream is so hard that it is purely impossible to make anything out of it without hammer. The texture with this one is firm, but still easy to shape. Okay, not perfect, because that is purely impossible, but damn good anyway!
And because, who east only ice-cream?(Okay, most people….) I made some raspberry-brownie to go with it. Just so it wouldn’t lack sugar and stuff…
Photography Canon EOS 800D, Sigma art 30mm f/1.4
