Argentina-Inspired Coffee and Cinnamon Ice Cream (Helado de Café con Canela)

Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

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This is a very special ice cream. While we were in Argentina visiting family last year, my sister-in-law offered to look after the children, so my husband and I could go out on a little date. As it was lunchtime, we decided to find a nice café and have a couple of cheese and ham tostadas and a cup of coffee. The tostadas were light, fluffy and the cheese perfectly oozy. 

coffee and cinnamon ice cream argentina

But the coffee was something else. Rich and dark, and served in a tall glass with a thick dusting of ground cinnamon over the top. The flavour of the coffee with the cinnamon wouldnt leave my head, so I knew I wanted to make a dessert with it once I was back home. And this is it. It has a splash of coffee liqueur, which adds a richness to the ice cream, and the cinnamon adds a gentle warmth. Beautiful. 

2 egg yolks
160g golden caster sugar
200ml double cream
200ml full-fat milk
2 tsp coffee granules
quarter teaspoon ground cinnamon
1 tsp coffee liqueur 

First, make sure you have an ice cream machine bowl in the freezer so you can churn your ice cream. 

Next, whisk together the egg yolks and sugar, until it resembles a very thick custard. Set to one side. In a small saucepan, gently heat the milk and double cream - dont let it boil - just heat it until you start to see steam forming on top, stirring all the time. Dissolve the coffee granules in the milk, and add the cinnamon and coffee liqueur. Splash a little of the cream mixture onto the sugar and egg yolks, and whisk well. Trickle in the rest of the cream and milk, whisking all the time. 

Immediately pour the mixture back in the saucepan and heat, stirring constantly, until the ice cream mixture thickens slightly. At this point, turn off the heat, leave the mixture to cool and then cover with cling film and refrigerate overnight. 

The next day, set up the ice cream machine with the now-frozen bowl attached and churn the chilled mixture for 20 minutes. Scrape into a freezer-proof container and stash in the freezer until ready to serve. This ice cream softens very quickly at room temperature, because of the alcohol, so dont leave it out too long!

I have also entered this recipe into Kavey's Bloggers Scream for Ice Cream challenge on sharing an ice cream recipe inspired by a holiday. When I saw that 'holiday memories' was the theme, I couldn't resist.  

For more of my Argentina-inspired recipes, check out my ebooks on Amazon (affiliate links):


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