Coffee Crunch Ice Cream By Chef Zakir

Coffee Crunch Ice Cream 

Recipe Of Coffee Crunch Ice Cream By Chef 


Milk 2 liters
Sugar 250 gm
Salt 250 gm
Fresh cream 1 ½ cup
Vanilla essence few drops
Stabilize powder 2 tbsp
Ice as required
Cocoa powder 1 tbsp
Coffee powder ½ tbsp
Ingredients for Crunch
Sugar 250 gm

Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Also add 1 tbsp cocoa powder and ½ tbsp coffee powder. Mix well.
Then remove from fire and keep aside to cool.
Now add few drops of vanilla essence and 1 ½ cup fresh cream. Mix well and keep aside.
In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
Then remove ice cream in serving bowls, garnish with crunch and serve chilled.

Method for Crunch
Heat 250 gm sugar in a pan till melts, remove melted sugar in a greased tray, keep aside till firm.
Coarsely crush and sprinkle on top of ice cream

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