Description
Caf ligeois blends rich French coffee dessert traditions with creamy indulgence. Chilled coffee, velvety vanilla ice cream, and whipped cream create a luxurious summer treat you’ll savor slowly.
Ingredients
Scale
- 8 egg yolks
- 200 g (7.05 oz) caster sugar
- 500 ml (16.9 fl oz) double cream
- 325 ml (11 fl oz) whole milk
- 125 ml (4.2 fl oz) espresso
- 75 ml (2.5 fl oz) dark rum
- 100 ml (3.4 fl oz) whipping cream
- 1 tsp icing sugar
- 1 large cup sweetened black coffee, chilled
- 1 splash vanilla extract
- 1 vanilla pod (seeds scraped out)
- 1 large pinch cocoa powder
- Crushed ice
Instructions
- Infusion Preparation: Gently heat heavy cream, whole milk, strong brewed coffee, and vanilla bean seeds in a medium saucepan until fragrant steam emerges, releasing rich coffee aromatics.
- Egg Mixture Technique: Whisk granulated sugar and egg yolks until the blend transforms into a pale, silky emulsion with a luxurious sheen.
- Tempering Process: Gradually incorporate the heated coffee-cream liquid into the egg mixture, whisking continuously to prevent curdling and create a harmonious, smooth base.
- Custard Development: Return the blended mixture to the saucepan, cooking over low heat while stirring constantly. Track the temperature using a culinary thermometer, targeting 82°C (180°F) until the custard achieves a elegant, coating consistency.
- Refinement Stage: Strain the custard through a fine-mesh sieve to eliminate potential egg solids, guaranteeing a supremely velvety texture.
- Flavor Enhancement: Cool the custard to room temperature, then delicately fold in dark rum to elevate the overall flavor profile.
- Freezing Transformation: Churn the mixture in an ice cream maker following manufacturer’s guidelines, typically 20-25 minutes, until achieving a soft, creamy consistency. Transfer to a freezer-safe container, smooth the surface, and freeze for 4-6 hours until perfectly set and scoopable.
Notes
- Temper Eggs Carefully: Slowly pour hot cream mixture into egg yolks while whisking constantly to prevent scrambling and create a smooth, silky custard base.
- Monitor Temperature Precisely: Use a culinary thermometer to ensure the custard reaches exactly 82°C (180°F), which guarantees safe, perfect texture without overcooking.
- Strain for Silk-Smooth Texture: Always pass the custard through a fine-mesh sieve to remove any potential egg solids, ensuring an ultra-creamy, luxurious ice cream.
- Freeze with Patience: Allow 4-6 hours of freezing time to develop optimal texture and flavor, resisting the urge to rush the setting process.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 401
- Sugar: 46g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 188mg