Coffee Ice Cream & Chocolate Ice Cream

Coffee Ice Cream

*Eureka Coffee syrup

100 ml Prepared coffee 
100g  sugar              

• bring to the boil and simmer till reduced ,thickened and cool. 

           
 ingredients                                     

• 500 mls Jonesy’s Coffee Milk    
• 500 mls full cream
• 10 eggs yolks
• 200 g Caster sugar
• Vanilla pod
• 1 split and scraped
• 150 ml Eureka Coffee syrup                             

method

1. Place cream and milk in a large 5 litre pot and bring to the boil
2. Meanwhile,place 10 yolks in a large bowl and whisk with the sugar and vanilla pod till creamed together.
3. Pour coffee syrup into yolk mixture and pour scalding cream/milk over and stir
4. Return the icecream mixture to the pot and place on a low heat and slowly stir to a core temperature of 82 deg Celsius(using a sugar or meat thermometer  immersed in hot mixture to measure temp) This is the temperature at which the egg yolk and sugar will thicken the cream but not scramble the yolks.
5. Pass whole mixture ,through a strainer, into clean container and cool in refrigerator over night .
6. Pour  mixture into ice cream  machine or frozen Kitchen Aid Icecream Bowl and churn for approx 20mins till till core temp reaches -20 deg Celsius.
7. Store in airtight container in  freezer.

Chocolate Ice Cream

ingredients

• 500 mls Jonesy's Chocolate Milk 
• 500 mls Full cream
• 10 egg yolks                   
• 240g Caster sugar          
• 1 Vanilla pod   - split and scraped
• 200g Dark chocolate    

method

1. Place cream and milk in a large 5 litre pot and bring to the boil
2. Meanwhile,place 10 yolks in a large bowl and whisk with the sugar and vanilla pod till creamed together.
3. Pour scalding cream/milk over chopped  chocolate  and egg mixture  and stir .
4. Return the icecream mixture to the pot and place on a low heat and slowly stir to a core temperature of 80 deg Celsius(using a sugar or meat thermometer  immersed in hot mixture to measure temp) This is the temperature at which the egg yolk and sugar will thicken the cream but not scramble the yolks.
5. Pass whole mixture ,through a strainer, into clean container and cool in refrigerator over night .
6. Pour  mixture into ice cream  machine or frozen Kitchen Aid Icecream Bowl and churn for approx 20mins till till core temp reaches -20 deg Celsius.
7. Store in airtight container in  freezer.

Flavoured milk supplied by Jonesy's Dairy Fresh & Coffee supplied by Eureka Coffee - both can be purschased at the MSFM Weekly.

The MSFM Stadium Kitchen is supplied by KitchenAid, Profiline and Gladiator proud partners of the MSFM supporting producers, farmers and agriculture in Victora.

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