Rich cappuccino ice cream from Cookwise: The Hows & Whys of Successful Cooking by Shirley O. Corriher

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rodrigaba on April 01, 2021

    This recipe was a disappointment. I’ll start out by saying the flavor of the ice cream was delicious. However there were two flaws in the recipe. First, th recipe has you put cracked espresso beans in the base before aging it in the fridge. It’s unclear if this is to infuse the base further, in which case the beans should be strained out before put in the ice cream maker, or if its to add textural interest to the ice cream, in which case they should be folded in at the very end. The overnight steep made them lose their crunch and gave them a weird woody texture. I ended up picking them out of the final product. The second issue is that the base had fat globules from improper emulsification. This is a common enough issue that a science-oriented cookbook should have given clear instructions to avoid it.

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