A thermometer is a worthwhile investment when making custard as it will guarantee that the custard is sterilised and the eggs have reached the right temperature to thicken. One of the most common mistakes when making custard is not cooling it quickly enough, thus resulting in something resembling scrambled eggs.
Makes 1 litre
10 egg yolks
3 double shots of our Dawn blend.
80g raw castor sugar
Pour the coffee shots into a small pot and add the raw castor sugar. Bring to a gentle boil and reduce by half or until it is light and syrupy. Pour into a container and set aside to cool.
Fill the sink with an inch of cold water or alternatively a large bowl big enough to fit the pot.
Sprinkle the sugar evenly over the base of a large heavy based saucepan. Place onto a high heat and allow the sugar to melt. As the sugar starts to tinge a lighter amber colour stir the sugar and continue to cook until it becomes a dark caramel. Stir occasionally. You are looking to achieve a dark, reddish brown colour. At this point immerse the base of the pot into cold water to knock the heat out of the pan for approximately one minute. Remove the pot from the water and place back on the stove, heat off.
Before starting, have 2 bowls ready, one a little larger than the other.
Place crushed ice into the larger bowl and have a fine mesh sieve nearby next to the stove.
Pour the cream and milk on top of the caramel and set over a moderate heat, bring to the boil. Make sure that the caramel is fully dissolved.
Meanwhile, in the smaller bowl, whisk the egg yolk and sugar together until they are light and fluffy. Quickly pour half of the hot cream mixture into the egg and sugar, whisk to combine and quickly pour egg mixture back in tothe pot with the remaining hot cream mixture.
Place the empty bowl over the ice. Turn the heat to low under the cream mixture and whisk until it reaches between 72 – 76°C. This will take approximately 2 minutes.
If you do not have a thermometer, use a wooden spoon to stir the mixture. As the custard heats and thickens, wipe the back of the spoon with your finger and there should be a clear track which does not move. Pour it immediately through a fine strainer into the bowl sitting over the ice.
Whisk 2 or 3 times to quickly remove the heat from the custard. Add the coffee syrup to taste into the custard mixture. Reserve a little to pour over the ice cream later on if you wish. Allow the custard to cool completely over the ice, stirring occasionally.
Pour the custard into the ice cream machine and churn according to the manufacturer’s instructions.