Hi and a huge welcome to Steve's kitchen It is subscriber Sunday and a special
subscriber Sharon who's been with the channel a long time
has asked me to make a sugar free ice cream not only that she has asked for a coffee
ice cream which is one of my favorites. Now stevia if you know it
it's a product that replaces sugar it's actually fully natural
and if you get it in this form it goes like-for-like teaspoon for teaspoon so
it's great for baking
So if you want to substitute it with normal sugar of course you can but we
are going to be using stevia
and we're going to make the most delicious coffee ice cream you've ever had
now all great ice creams start with a lovely vanilla custard and I've done this one
on my channel before so I'm going to keep this very brief but if you want the full
detailed recipe
get across to here and watch it and let's get on and get started
so very simply a pint a full cream milk into a saucepan
and make sure it's a heavy based saucepan. Take our vanilla
I'm just going to cut that down the middle just going to
scrape out the vanilla beans and they go into the saucepan
along with the pod and then we just pop this on the stove and bring it up to a
simmer.
So in a bowl we've got four egg yolks and into that we add 4 tablespoons of our
stevia sugar
and when you're making an egg custard you don't always add corn flour
but if we add a tablespoon of cornflour there's less chance of our custard
separating
and then we're just going to whisk this until the egg yolks lighten slightly.
That is what we're looking for
then when our milk has just come up to a simmer I'm going bring it back
over to our egg mix and what I want to do is just
temper these eggs slightly, so I'm going to pour a small amount
into the egg mix and then we are just going to whisk this now
this will just stop the eggs from cooking and allow them to temper slightly before
we add the rest of the milk.
Okay now I can pour the rest of our milk mixture in
and mix at the same time and then we can pour that back into our
saucepan and I'm then going to pop this back on the stove on medium heat
I am just going to stir it continually so it doesn't cook the eggs
and bring it up to a point where this thickens slightly
now I've bought that off the stove and you can see that the
custard has thickened nicely we can draw a line through it and it stays separated
like that
that slightly sweet custard is now going back into a jug
and now into that I'm just going to add 200 mls a third of a pint
of thick cream. Give that little stir through
and that will just help the custard come down in temperature as well.
Now remember this is going to be a coffee ice cream, so I am going to put four heaped
teaspoons of coffee into this now
give it a little whisk through and you can taste it at this point and see if it's
the right strength of coffee for you
I'm going to be adding some coffee beans into this as well so
bear that in mind and when you got the flavor you like we're going to set that in
the fridge
overnight we want that to completely chill down to give us the best chance at
making great ice cream.
Now my ice cream mixture has chilled down and my ice cream bowl has
also been in the freezer overnight, just going to pop the lid on it now
lower my mixer down
I'm going turn it on to the very lowest speed
Then I'm very slowly going to pour the coffee ice cream into the bowl
and there you have it, thirty minutes from now that is going to be a wonderful soft
serve coffee ice cream
but really if you want to take it up a notch and you can either trust me on this or
not
I'm taking a quarter of a cup of coffee beans, fresh coffee beans
and just dropping it in there as well. Now I'm really think
coffee beans makes coffee ice cream you don't have to add it in,
it does taste great
and after 30 minutes of mixing
just lift that out, we've got this wonderful
thick soft serve ice cream. Now I want to get it out of there and into a bowl as
quickly as possible.
Now you could of course just serve it straight from here but
it's a little bit soft so what I like to do is take that out and put it into a
freezer safe
container and we'll pop it into the freezer for about 20 minutes or so just
to firm up a little bit more.
Now will you look at that beautiful
coffee ice cream this is absolutely to die for. I'm going take a scoop of this
now
Now me I'm a waffle cone sort of a person
so I'm going to pop that on there hope you can see that all.
That looks
absolutely delicious doesn't it just. Now
this ice cream is sugar free, it's very easy to make it with sugar
but I tell you this is the best coffee ice cream
you'll ever taste. Now I got to thank you Sharon
firstly for asking me to do a sugar free ice cream and secondly for doing my favorite
coffee ice cream.
So I hope you enjoy it, I wish I could share it with you
but I'm going to have some now and see what it tastes like.
Do you really need to ask?
It tastes fantastic. Please share the love, give this one a thumbs up
and I will see you in the next video. Be good
Oh, I just got a coffee bean in there
an explosion of flavour, absolutely wonderful
I'll leave some links to some other videos up here
please comment down below, subscribe to the channel
Take care, See you next time. Be good