18Shares
0
0
0
18
0

[Sponsored] It’s getting hot in here. Well not only in here (which is my apartment under the roof) but also in Germany and Berlin. There is a heat wave coming and we all (and especially me) are going to suffer ;) But there is something we can do. Drink a lot of cold drinks and eat cold things – like this delicious Salted Caramel Cold Brew Ice Cream. Perfect to fight the heat! Especially if you make enough of it to cover yourself completely! Just kidding :P

Affogato with Cold Brew Ice Cream | Bake to the roots

But it’s no joke – I am really into ice cream lately. Not to cover me, but to eat it and enjoy the cool feeling from inside. Last weekend I published my first Ice Cream Cake – so good and so refreshing! I think I am going to make cakes like that more often from now on. Maybe with this cold brew ice cream. I mean, that sounds really good, right?

If you haven’t heard of cold brew yet – it’s basically cold coffee. That was easy, right? BUT it is actually not brewed as the name may imply. The coffee has not been heated or brewed. The coffee is made with cold water only. By letting it sit for several hours, all the flavors and caffeine get into the water and you end up with a delicious strong (not brewed) cold brew ;)

Salted Caramel Cold Brew Ice Cream | Bake to the roots

My partner Tchibo is an expert when it comes to coffee. A couple of days ago they launched two new drinks based on cold brew coffee: Cold Brew Salted Caramel Latte and Cold Brew Orange & Ginger Flavoured*. Well… you can guess now, which one of those ended up in my ice cream here ;)

I got asked by Tchibo if I wanted to try those new drinks and maybe use them in one of my recipes. Testing the drinks was not a problem for me but thinking of a bake to use them was difficult. I mean I could have presented you many delicious cocktails with cold brew as one of the ingredients, but bakes? If you use the cold brew in a bake it almost disappears due to the combination with other ingredients. You would probably still get a hint of the cold brew but it would not be the “hero” of the bake ;) I know you all like recipes for food, so I had to come up with something else… and then it hit me when I saw my ice cream maker in the kitchen. Luckily “it” hit me and not the ice cream maker :P Just kidding. Anyway. Ice was the perfect solution for my “what do I do with the cold brew” problem.

Well… now you can see what happened. Salted Caramel Cold Brew Ice Cream happened ;) If you own an ice cream maker, this one is easy to prepare for you. If you don’t own one or can’t borrow it from someone else, you can make the ice cream in the freezer. Just let it sit in there until the ice cream mixture starts to freeze, then whip it really well until there are no more solid frozen pieces, put it back in the freezer and repeat this 2-3 times more until you get a creamy delicious ice cream – that’s how most no-churn ice creams are made…

If you want to know more about cold brew in general, you can check out this site from Tchibo* where they explain a bit more and also have a nice recipe (all in German).

The drink on the pictures I made with the cold brew ice cream is called Affogato – it’s basically cold coffee with ice cubes, some heavy cream and ice cream on top. That can be the cold brew ice cream here or any other you like. Vanilla and chocolate work best in my opinion ;)

Well – I hope I could give you an idea what to do with cold brew and hope you stay cool this summer!

INGREDIENTS / ZUTATEN

(about 1,2 liters)

2 eggs
3 egg yolks
3/4 cup (150g) sugar
1 1/2 cups (360ml) heavy cream
1 cup (240ml) milk
3/4 cup (180ml) cold brew coffee
1/4 cup (60ml) coffee liquor (e.g. Kahlúa)

(ca. 1,2 Liter Eiscreme)

2 Eier (M)
3 Eigelb (M)
150g Zucker
360ml Sahne
240ml Milch
180ml Tchibo Cold Brew Coffee
60ml Kaffeelikör (z.B. Kahlúa)

DIRECTIONS / ZUBEREITUNG

1. Add the eggs, egg yolks, and sugar to a large bowl and mix until well combined. Set aside. Add the heavy cream and milk to a medium sized saucepan and heat up while stirring constantly – the mixture should be hot and almost boiling. Do not let it boil! Remove from the heat and take about a cup of the hot milk/cream mixture and pour slowly into the egg mixture while stirring constantly. Be careful, you don’t want the eggs to cook and curdle, you want a smooth egg/sugar/milk/cream sauce ;) Pour that mixture now into the saucepan with the hot milk/cream – also slowly and stirring/whisking constantly. Place the saucepan back on the heat. Again, stir/whisk constantly and let the mixture thicken until it looks like a thick and creamy sauce. Add the cold brew coffee and liquor, mix in and then remove from the stove and let cool down completely, the place in the fridge for about 2 hours (or longer) so it’s really cool.

2. Add the ice cream mixture into your ice cream maker and let it do its magic – the time depends on your machine (check the directions). When the machine is done and your ice is creamy and nice, add it to an airtight container and place in the freezer until frozen completely. Serve with some chocolate or caramel sauce or whipped cream. Also nice to make Affogato ;)

1. Die Eier, Eigelbe und Zucker in eine große Schüssel geben und verrühren, bis sich alles gut verbunden hat. Zur Seite stellen. Die Sahne und Milch in einen Topf geben und unter ständigem Rühren erhitzen. Die Mischung sollte heiß werden, aber nicht kochen! Vom Herd nehmen und dann etwa 1 Tasse davon unter ständigem Rühren langsam in die Zucker/Ei Mischung geben – hier muss man etwas vorsichtig sein, damit das Ei nicht gerinnt. Sobald sich alles gut vermischt hat und eine cremige Mischung ist, langsam in den Topf mit den heißen Milch/Sahne geben und ebenfalls ständig rühren. Auch hier gilt langsam und vorsichtig arbeiten, damit die Eier nicht gerinnen und ausflocken. Den Topf dann zurück auf den Herd stellen und alles unter ständigem Rühren erhitzen, bis die Masse zu einer dickflüssigen Soße andickt. Den Cold Brew Coffee und den Likör dazugeben und unterrühren. Den Topf vom Herd nehmen und die Eiscreme-Mischung darin komplett abkühlen lassen, dann für etwa 2 Stunden in den Kühlschrank stellen, damit sie weiter runterkühlen kann (kann man auch länger stehen lassen).

2. Die Eiscreme-Mischung in die Eismaschine geben und das Maschinchen laufen lassen (wie lange genau, sollte in der Anleitung der Maschine stehen). Wenn das Eis schön cremig und die Maschine fertig ist mit ihrer Arbeit, packt das Eis in eine Schüssel mit Deckel, die ihr ins Gefrierfach stellen könnt. Lasst es dann noch einmal ordentlich durchfrieren. Das Eis könnt ihr dann einfach so mit Schoko-/Karamellsoße oder Sahne servieren oder einen leckeren Affogato Eiskaffee machen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

Salted Caramel Cold Brew Ice Cream

Author: Bake to the roots
Prep Time: 15
Total Time: 240

Print Recipe

Description

Delicious homemade ice cream made with cold brew – the perfect summer treat when it’s hot!

Ingredients

Scale

2 eggs
3 egg yolks
3/4 cup (150g) sugar
1 1/2 cups (360ml) heavy cream
1 cup (240ml) milk
3/4 cup (180ml) cold brew coffee
1/4 cup (60ml) coffee liquor (e.g. Kahlúa)

Cook Mode Prevent your screen from going dark

Instructions

Add the eggs, egg yolks, and sugar to a large bowl and mix until well combined. Set aside. Add the heavy cream and milk to a medium sized saucepan and heat up while stirring constantly – the mixture should be hot and almost boiling. Do not let it boil! Remove from the heat and take about a cup of the hot milk/cream mixture and pour slowly into the egg mixture while stirring constantly. Be careful, you don’t want the eggs to cook and curdle, you want a smooth egg/sugar/milk/cream sauce ;) Pour that mixture now into the saucepan with the hot milk/cream – also slowly and stirring/whisking constantly. Place the saucepan back on the heat. Again, stir/whisk constantly and let the mixture thicken until it looks like a thick and creamy sauce. Add the cold brew coffee and liquor, mix in and then remove from the stove and let cool down completely, the place in the fridge for about 2 hours (or longer) so it’s really cool.
Add the ice cream mixture into your ice cream maker and let it do its magic – the time depends on your machine (check the directions). When the machine is done and your ice is creamy and nice, add it to an airtight container and place in the freezer until frozen completely. Serve with some chocolate or caramel sauce or whipped cream. Also nice to make Affogato ;)

Notes

Enjoy freezin’!

Nutrition

Serving Size: 6

*I have partnered with Tchibo to bring you this delicious ice cream. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)