Ice Cream Coffee Cake
Beanies the gourmet flavoured coffee company recently sent me a wonderful selection of flavoured
coffees to use in baking. The flavours they offer are amazing, everything from
Irish cream to Amaretto almond. I couldn’t of course with a selection of six
just choose one recipe to make so I decide to try out a long favourite recipe
with the different flavours to see which worked best. It is after all for
Easter and that’s a time for gatherings. This is a huge favourite here from the
first time the sun shines to the end of a long hazy summer and plenty of bbqs!
Unfortunately not my photo! I dropped my camera in bath! Remaking over Easter though so watch for the update. PS it looks identical though!! |
Ice Cream Coffee Cake!
BROWNIE LAYER
225g bitterweet
chocolate, chopped
6 tablespoons
unsalted butter, cut into pieces
200g sugar
3 eggs
1 teaspoon vanilla
extract
¼ teaspoon salt
50g Self Raising
flour
25g cup cacao nibs
FOR THE COFFEE ICE
CREAM LAYER
500ml double cream
250ml milk
50g coffee beans,
coarsely ground
150g sugar
5egg yolks
200 ml Strong
Beanies Amaretto Almond Coffee
pinches salt
No-Churn Ice Cream
250ml can of
sweetened condensed milk
500ml double cream
2 tablespoons
bourbon
pinches salt
FOR THE BROWNIE
LAYER: Preheat oven to 180C. Line an 8-inch springform pan with parchment paper
and grease the bottom and sides generously
Put the chopped
chocolate and butter in a heatproof bowl over a saucepan of simmering water,
stirring occasionally until the chocolate and butter are completely melted. Let
cool.
In a separate bowl
whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter
in colour, about 3 minutes.
Pour the melted
chocolate mixture into the eggs and whisk to combine, then fold in the flour
and 2 tablespoons of the cacao nibs. Pour the batter into the prepared pan and
sprinkle with the rest of the nibs.
Slide your pan into
the oven and bake until a toothpick inserted into the brownies comes out clean,
25 to 30 min. Cool completely, then remove the outside of the spring form pan
and slice the brownie round in half horizontally. I find the brownies are
easiest to slice after a few minutes in the refrigerator. Leave the bottom half
of the brownies in the pan and put the outside of the spring form pan back in
place. Break the top layer of brownie into 1-inch pieces and set aside. Then
prepare the coffee ice cream.
FOR THE COFFEE ICE
CREAM LAYER: Heat 250ml of double cream to just below simmering, turn off heat,
add the coffee beans, and let steep for 5 minutes. Drain the mixture through a
coffee filter and transfer it to a bowl with a strainer set over it.
Combine the milk,
remaining double cream, sugar, egg yolks, and salt in a medium saucepan. Cook
over medium heat, being careful to not let the mixture boil. Stir often, and
cook until the mixture coats the back of a spoon, about 10 minutes. Strain the
mixture over the coffee-infused cream and stir to combine. Add in the instant
coffee if using. Chill over an ice bath (or for a few hours in the fridge).
When completely
chilled, churn the mixture in your ice cream maker according to the
manufacturer’s instructions. Spread the soft ice cream mixture over the trimmed
brownie layer still in the pan. You want to fill the pan so it is about halfway
full, which means you will probably have a bit of extra ice cream leftover;
freeze it in an airtight container to enjoy later. Top the coffee ice cream
with the broken brownie pieces. Put the pan in the freezer to firm up while you
prepare the sweet cream ice cream
FOR THE NO-CHURN ICE
CREAM LAYER: Whisk the sweetened condensed milk, bourbon, and salt together in
a large bowl.
In a separate bowl,
whisk the heavy cream to stiff peaks. Then gently fold it into the condensed
milk mixture.
Top the coffee ice
cream and brownies with the sweet cream mixture (you may have a bit leftover)
and freeze overnight before slicing. Just before serving, sprinkle with a few
teaspoons of cacao nibs and top the slices with chocolate sauce.
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