The Coffee And Champagne Ice Cream Flavor At Ice & Vice + Its Home-Friendly Recipe
This is so fun! My friends Ken and Paul, owners of the amazing Ice & Vice ice cream shop on the Lower East Side are celebrating a new milestone in the coolest of ways—and it’s not just “cool” because it's about ice cream. These guys just hit double digits on their Instagram account and like anyone celebrating double digits, they are doing it right, with ice cream. You may be wondering, “Michelle, what does this have to do with you?” Well, aside from being an awesome friend and wanting to kvell over the successes of my talented friends, the gents of Ice & Vice collaborated with five of their fave insta-friends to develop flavors based on their individual social media accounts. Yes! I’m one of those lucky five and I couldn't be more excited!
I couldn’t think of a more exciting way to share this news than by giving a quick peek behind the curtain into what we did. It started with a brainstorming meeting in their shop. This was no easy task. The obvious choice was to go with Coffee And Champagne but, and this is a huge but, those flavors really really really don’t go well together. Every bartender I’ve ever asked to think about a cocktail mixing the two has flinched and quit on the task. My friends, we’ve figured it out! Three brains united to build this killer flavor. I’m super obsessed with it.
We decided to go with an almond ice cream base, which tastes like marzipan which I could eat by the tub full, and then mixed in are champagne flavored marshmallow fluff and espresso chocolate chunks made in the shape of coffee beans. Guys, I’m excited to say, it’s so so so a must!
For all of you who won’t be in New York for this, I asked Ken and Paul to make a home-friendly version of the ice cream recipe for you. It’s not exactly the same, but it also won’t take you three days to make.
Home-Friendly Coffee And Champagne Ice Cream Recipe
TO MAKE YOUR ICE CREAM BASE. warm the heavy cream, milk, milk powder, sugar and salt in a medium saucepan.
In a separate medium bowl, whisk together the egg yolks.
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through a strainer in a large metal mixing bowl.
Stir the metal mixing bowl until cool over an ice bath.
Add almond extract and mix thoroughly.
Chill the mixture thoroughly in the refrigerator, approximately 4 hours.
Prior to churning the ice cream in an ice cream maker, prepare the chocolate espresso mixture.
TO MAKE YOUR CHOCOLATE ESPRESSO CHIPS. place the dark chocolate chips in a double boiler, and melt down completely.
Add ground espresso and let infuse for 10 minutes.
TO MIX YOUR ESPRESSO CHOCOLATES INTO YOUR ICE CREAM.take custard out of the refrigerator and churn in the ice cream maker according to the manufacturer’s instructions.
A couple of minutes prior to extracting the ice cream out of the ice cream maker, drip the chocolate espresso chunks into the ice cream maker.
The mixture will harden on contact with the ice cream and will break into chips as the ice cream churns.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours.
TO MAKE YOUR MARSHMALLOW FLUFF. boil one cup of champagne (or prosecco) and reduce by half, approximately 20 minutes.
For a more concentrated flavor, reduce further.
Take off heat and let cool.
Combine with the marshmallow fluff and chill in the refrigerator for 1 hour.
Will last refrigerated for two weeks.
When ice cream is ready to eat, serve scoop with a tablespoon drizzle of champagne marshmallow fluff (or more if desired).