OK guys, layering ice cream is my new passion. Actually, ice cream has always been a passion of mine, but after my ice cream bombe I feel I need to keep at it.
I had planned to make the latte macchiato ice cream for dessert for our New Year’s Eve gathering. But somehow it didn’t turn out the way I had planned it, we had no plates or spoons left by the time dinner was finished, and it just never happened.
Anyway, to cut a long story short, you’ll need an ice cream maker for this concoction, preferably one with two bowls so that you can make the different layers immediately one after the other. Obviously, if you have a fancy semi-professional one that automatically cools it all down, you can relax. With my little machine, I need to freeze the bowls a day in advance. I prepare the mixes in the morning or the evening before to ensure they are fully cooled down before putting them into the machine.
I used a basic fior di latte gelato, which has a nice milky taste, for the milk part, spreading half of it into a lidded container and freezing it, together with the the half still left in the freezing bowl, while preparing the coffee-flavoured ice cream. After the layer of coffee gelato I finished it off with the remaining fior di latte ice cream and crossed my fingers that you would be able to see the layers in the finished scoops.
Fior di Latte Gelato (serves 6)
- 250 ml milk
- 250 ml cream
- 150 g caster sugar
- 1 tbs dried milk powder
Mix all of the ingredients in a saucepan over medium heat. Keep whisking to dissolve the sugar. When the mix starts to bubble around the edges, remove the saucepan from the hob and allow the mix to cool. Refrigerate before transferring the mix to the ice cream maker.
If you add vanilla, ideally by scraping out half a vanilla pod into the mix before heating it, you will get a delicious vanilla-flavourd ice cream!
Coffee Gelato (serves 6)
- 200 ml milk
- 200 ml cream
- 140 g caster sugar
- 1 tsp vanilla sugar
- 3 egg yolks
- 175 ml strong espresso
- 1 tbs instant coffee
Heat the milk and cream over medium heat until you can see bubbles forming around the rim of the pot. Set aside to cool a little.
In a medium-sized bowl, whisk the egg yolks and sugar until you have a thick whitish cream. Add the espresso and the instant coffee and mix well before adding the milk and cream mix.I added the instant coffee to give the ice cream a slightly darker colour; perhaps your espresso is strong enough to create that contrast to the milk layers!
Pour it all back into the casserole and heat it up until it begins to bubble a little. Immediately remove it from the hob and leave to cool. Once it is cold, refrigerate for an hour or so before transferring it into your ice cream maker.
Assemble, leave it in the freezer for around an hour to settle, and serve. I’ll be posting the recipe for these delicious cantuccini soon …