Modern Morocco Coffee Cinnamon Ice Cream
Discover the perfect blend of bold flavors and creamy indulgence with this Modern Morocco Coffee Cinnamon Ice Cream. Infused with the warmth of freshly ground coffee and aromatic cinnamon, this homemade ice cream captures the essence of Moroccan-inspired spices in every luscious scoop. A dash of ground cinnamon and the subtle sweetness of vanilla complete this sophisticated treat, balanced with a rich, silky custard base that delivers ultimate creaminess. Whether served in a cone or elegantly garnished with a cinnamon stick or dusting, this frozen dessert is sure to impress at any occasion. Ideal for lovers of coffee, spice, and all things decadent, this easy-to-follow recipe is a must-try for anyone looking to elevate their ice cream game with timeless, exotic flavors.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Ground coffee
- 1 Cinnamon stick
- 1 Vanilla bean (or 2 teaspoons vanilla extract)
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 0.5 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
Instructions
1. In a medium saucepan, combine the whole milk and heavy cream. Place over medium heat and add the ground coffee, cinnamon stick, and the seeds from the vanilla bean (or vanilla extract, if using). Bring the mixture to a gentle simmer, but do not let it boil.
2. Once the mixture begins to simmer, remove it from heat and let it steep for 15 minutes to allow the flavors to infuse. Strain the mixture through a fine mesh sieve, discarding the coffee grounds and cinnamon stick, and return it to the saucepan.
3. In a medium bowl, whisk together the egg yolks, granulated sugar, ground cinnamon, and salt until the mixture becomes pale and creamy.
4. Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Then, gradually whisk this egg mixture back into the saucepan with the remaining cream mixture.
5. Cook the custard mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This will take about 8–10 minutes. Do not let the mixture boil.
6. Once thickened, remove the custard from heat and pour it through the fine mesh sieve again to catch any cooked egg bits. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill completely.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, until you reach a creamy, soft-serve consistency.
8. Transfer the churned ice cream to an airtight container and freeze for at least 3–4 hours to firm up before serving.
9. Serve scoops of Modern Morocco Coffee Cinnamon Ice Cream in bowls or cones, and optionally garnish with a dusting of ground cinnamon or a small cinnamon stick for an elegant touch.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 21.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
