Prepare to embark on a sensational flavor journey that will tantalize your taste buds and elevate your dessert game! This extraordinary recipe combines the rich, bold essence of coffee with the delicate, aromatic notes of rosemary, creating a gourmet experience that's both unexpected and irresistible. Whether you're a passionate home baker or a curious food enthusiast, this coffee ice cream with rosemary shortbread promises to transform an ordinary moment into an extraordinary culinary adventure that will leave your guests utterly impressed and craving more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon instant coffee
- 4 egg yolks
- 1 tablespoon fresh rosemary, chopped
- 1 cup all-purpose flour
- 1/2 cup butter
Instructions
- Prepare the coffee ice cream base by combining heavy cream, whole milk, and half of the sugar in a medium saucepan. Heat over medium heat until it just begins to simmer, stirring occasionally.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and smooth. Slowly temper the egg mixture by gradually adding the hot cream mixture, whisking constantly to prevent curdling.
- Dissolve instant coffee powder into the tempered mixture, stirring until completely incorporated. Return the entire mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon.
- Remove the custard from heat and strain through a fine-mesh sieve. Cool the mixture quickly by placing the bowl in an ice bath, stirring occasionally to prevent skin formation.
- Once cooled, cover the custard and refrigerate for at least 2 hours or overnight to allow flavors to develop and mixture to chill completely.
- For the rosemary shortbread, cream butter until soft. Add chopped fresh rosemary and remaining sugar, mixing until well combined.
- Gradually incorporate flour into the butter mixture, mixing until a cohesive dough forms. Shape the dough into a log, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Slice the chilled shortbread dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
- Bake shortbread for 12-15 minutes or until edges are lightly golden. Allow to cool completely on a wire rack.
- Churn the chilled coffee custard in an ice cream maker according to manufacturer's instructions, typically 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up. Serve the coffee ice cream alongside or crumbled rosemary shortbread.
Tips
- Temperature is Key: Ensure your custard base is thoroughly chilled before churning to achieve the smoothest, creamiest ice cream texture.
- Rosemary Precision: Finely chop fresh rosemary to distribute its flavor evenly without overwhelming the delicate shortbread.
- Tempering Technique: When adding hot cream to egg yolks, pour slowly and whisk constantly to prevent scrambling.
- Make-Ahead Magic: Both the ice cream base and shortbread dough can be prepared a day in advance, making your final preparation much easier.
- Freezing Finesse: Let the ice cream sit at room temperature for 2-3 minutes before serving to achieve the perfect scoopable consistency.
- Storage Tip: Store shortbread in an airtight container and ice cream in a freezer-safe container with a tight lid to maintain optimal flavor and texture.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 6g
Fat: 40g
Saturated Fat: 24g
Cholesterol: 220mg
