I have a friend who was a distributor of that particular brand of ice cream with a lot of vowels on it which is the best ice cream maker in the world. Ever. She often gave us really, really good discount on some excess items she had in stock and I bought dozens of them. She always gave me a call first so I could pick out the flavor I liked best before they were chosen by other people. I filled up my freezers with those delicious frozen goodies and gave them away. Everybody loved me then.
When she stopped selling the ice cream due to some reasons, I was devastated. Okay, I have to admit that I refuse to pay retail. I called up a friend who helped me purchased ice cream maker and have it sent over. I decided it was time for me to churn up my own ice cream and make people love me again.
I only make ice cream based on one book. I ended up never give any away. People in the house polish everything I churn out of this fabulous machine and this even more fabulous recipe book. From the day I bought the machine and the book, I have been making ice cream twice a week and it is the most wonderful thing to have freezer stocked with frozen desserts that you know only the best ingredients go into it.
The sherbet was actually very beautiful and dense textured. A mocha in the real sense. When I was preparing the shots, I thought I had taken precautions of everything. I chilled the plate. I chilled the sherbet repeatedly between decorating steps. Well, they still melted. At the end of the shooting when I took this last shot, the fat content on the surface has melted completely, leaving me with this skeletal looking cones. Upset? Yeah. I panicked. But then there’s nothing else I could have done. So .. I hope you enjoy this post.
Prepare your ingredients. Milk, cocoa powder, sugar and salt.
Freshly brewed coffee.
Combine all ingredients in a sauce pan.
Bring it to boil.
Let boil for a minute. Cool it down in refrigerator, about 1 hour.
Freeze mixture in your ice cream maker, according to manufacturer’s instruction.
Pour into mould immediately once the machine stops churning.
Freeze overnight in the freezer.
To remove from moulds, I did the unspeakable of dipping cones into hot water. It started a string of meltdown that I could not stop and it was freaking me out. Next time, just room temperature water would be fine.
Serve with whipped cream and pieces of chocolate with whole coffee beans.
560 ml freshly brewed coffee
150 g sugar
50 g cocoa powder, Dutch-processed
1/4 tsp salt
180 ml whole milk
Combine all ingredients in a saucepan.
Bring mixture to a boil and let boiling for a minute, whisking continuously.
Let cool in refrigerator, about one hour.
Freeze in an ice cream maker according to manufacturer's instructions.