welcome friends welcome back to our
summer 2022
uh
no churn ice cream extravaganza today
we're going to make
coffee crisp ice cream um and if you're
a regular viewer you know that julie and
i don't really like coffee yet we do
strangely like coffee in things
and as a child growing up one of my
favorite candy bars was
coffee crisp and i think that coffee
crisp is
still
still a fairly uniquely canadian candy
bar i don't know that it's sold much
outside of canada i know that it's made
here it's made here in toronto
anyway it's something that when we meet
people abroad they'll ask us if we have
any coffee crisp
coffee crisp maple syrup or macintosh
toffee is the other one that people
always ask for so i've got two
coffee crisp bars and i'm just gonna
chop those up
and this is a no churn ice cream so it
doesn't require any kind of
special equipment
you just make it you mix it with a mixer
you can mix it with a whisk
so easy to make so i need
whipping cream
and so we need between two and three
cups of whipping cream for this recipe
and you don't have to be
overly specific with your measurements
sometimes i get two sometimes i get two
and a half sometimes i get three
it really is a forgiving recipe so
there's the first two
and i think i might do maybe two and a
half today because i have a smaller
container for the freezer so there's two
and a half cups of 35 whipping cream
and
just get that
in
and we just whip that up
now you want to whip the cream until
it's almost to the whipped cream point
this recipe works because we're whipping
air into the high fat whipped cream and
then we're adding condensed milk
and the condensed milk
brings all of the sugar in the form of a
an invert sugar
and the invert sugar keeps ice crystals
from forming or slows the formation of
ice crystals anyway and at its core this
recipe can be made just with
whipped cream and condensed milk you
don't really have to add any other
flavoring into it it's almost all there
although a little bit of vanilla
is a good idea
and i don't whip the cream all the way
to the finish line i stop a little bit
early and then i add in my flavorings
and so in this instance to sort of ramp
up that coffee flavor we have our own
coffee liqueur that we make and this is
about
about because it's homemade uh 20
alcohol by volume
and so the alcohol slows down the ice
crystal formation but the
liqueur itself also brings that coffee
flavor that coffee punch that people
like
and if you don't want to use
coffee liqueur if you don't want to buy
coffee liqueur you don't have coffee
liqueur you're opposed to coffee liqueur
somehow
go ahead and use pure vanilla extract
but know that pure vanilla extract is 40
alcohol by volume so you're still
bringing quite a bit of alcohol into the
mix even if you use less
bear that in mind now we're going to put
in the condensed milk
and from this point
i just finish whipping it and finishing
whipping it will bring together
all of the flavors and add that last
little bit of aeration that we need
that's pretty much it so
let's see
amazing amazing
so i've got the coffee crisp
and we'll just put that in
and at this point you can just
sort of
fold the chocolate bar
in
not much to it
and i've got a freezer a glass freezer
container
in the freezer and i've got it chilled
down giving it a head start really helps
out because the next step really is just
to stick this in the freezer and forget
about it for
five six hours there's not much to this
recipe at all so let's see will it all
fit
i don't think it will
i broke a couple of the containers that
i would normally use
and i haven't been able to replace them
so
we'll spread this between
two freezer containers
it'll be fine don't worry
okay
now
just stick lids on these
and into the freezer they go
[Music]
oh hey hello friends hey glenn our next
flavor next flavor i'm all ready
but
but what
this one this one might just be for me
that's setting it up right like that's a
total
do i just set up for disappointment now
yep it was just for you
mm-hmm there's a coffee flavor too
yeah that that
coffee crisp
yeah that's great but you know how do
you like your coffee the texture is
great
chris it is creamy it has a lovely
texture it's chili
but it tastes like coffee it does taste
like coffee so
um
the coffee liqueur brings a lot of
coffee flavor to the ice cream base and
then the coffee crisp bits if you've
ever had a coffee crisp you know what
i'm talking about it's amazing
pretty sure other parts of the world
have coffee flavored candy bars yeah of
some sort and mocha flavor that yeah
would blend they put it in even if you
did coffee with chocolate chips
i have friends who would love this
so maybe with the next flavor i'll get
something that you like a little bit
more but i'm going to eat all this one
myself okay there you go see you again
you