coffee tequila ice cream with smashed malted chocolates

by Sam on June 2, 2014

tequila coffee ice cream

coffee tequila ice cream with smashed malted puffs

For some reason my blog has been quite ice cream focussed lately which may seem odd. We are moving into the throes of winter here in Cape Town. Anyway, its warm in the northern part of the world right now and I’m a firm believe that ice cream can be enjoyed all year round. And quite frankly should be.

This recipe was first published in Crush, a lovely online monthly magazine that is worth subscribing to you if you don’t already. I developed a series of recipes using coffee for a feature article. I adapted my recipe for Patron XO Cafe ice cream which I made a few years back using one of my favourite drinks. I also love boozy ice creams.

coffee tequila ice cream with smashed malted puffs

This is a showstopper of an ice cream that will have everyone begging you for the recipe. The coffee tequila takes it to a whole new indulgent level and amplifies the coffee flavour in the ice cream. As far as the smashed malted puffs go, well everyone loves those.

coffee tequila ice cream with smashed malted chocolates

Ingredients

  • 2 eggs (free range)
  • 1/2 cup (125g) sugar
  • 1 cup milk
  • 2 cups cream, heavy or whipping
  • 4T espresso powder
  • 1t vanilla extract
  • 3T café tequila liqueur (eg Patron XO Café)
  • 1 cup malted puffs, roughly smashed in a bag, plus extra for serving

Instructions

  1. Beat the eggs and sugar with an electric mixer until pale and fluffy – about 3 minutes. This should double in volume.
  2. Dissolve the espresso powder in the milk, and add this along with the vanilla and the cream to the egg and sugar mixture and beat briefly.
  3. Add the tequila and run the mix through an ice cream maker until ready according to the manufacturer’s instruction and until it’s as firm as it will go. Add the smashed malted puffs and churn briefly until mixed.
  4. Transfer it into a freezer proof container or lined metal loaf tin, and freeze
  5. Serve with additional smashed malted puffs as garnish.
http://drizzleanddip.com/2014/06/02/coffee-tequila-ice-cream-with-smashed-malted-chocolates

offee tequila ice cream with smashed malted puffs

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page or Google+ to get updates of all my posts or subscribe up in the top right.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

The other recipes in the coffee series:

coffee and spiced rub salmon tacos

white chocolate and coffee mousse

sticky BBQ spare ribs with a coffee pepper rub

Leave a Comment

{ 15 comments… read them below or add one }

Lori June 2, 2014 at 2:43 pm

Love the combination!

Usha June 2, 2014 at 5:32 pm

This look fantastic, & I am such an ice cream lover ( eggless)

Signe Rousseau June 2, 2014 at 5:35 pm

This looks excellent. I’m intrigued by the no cooked custard method – doesn’t the ice cream end up tasting quite eggy?

Sam June 2, 2014 at 5:41 pm

Hi Signe, not at all. Its basesd on a Ben & Jerrys formula (also Haagen Dazs) that don’t use cooked egg. Its very creamy and far less eggy in fact than a custard which uses many more eggs / egg yolks.

Signe June 2, 2014 at 5:45 pm

Thanks Sam. Great – looking forward to trying it (quick, before winter sets in!).

Matt Robinson June 2, 2014 at 6:11 pm

This is the best ice cream idea I have seen in a long time, amazing!!!!

Sue June 2, 2014 at 6:49 pm

I noticed that your ice cream base was my favourite Ben and Jerry’s formula when I was drooling over your passion fruit and meringue ice cream. It’s wonderfully easy to make and to remember, and such a good base for kitchen creativity. I make a coffee ice cream the same way with espresso powder but your additions of tequila and maltesers (that’s what we call them in the UK) is inspired. Loving your recipes and pictures.

Sam June 2, 2014 at 7:58 pm

Hi Sue, thanks and yes, yes its based on a B & J cream base recipe but I have altered the level of sugar – and do – depending on what Im adding to it. With the Passion fruit meringue base I reduced the sugar becasue the curd is so sweet.

Sam June 2, 2014 at 7:59 pm

Thanks Matt. What do you call malted chocolates in the US? they are chuckles or malted puffs here. Maltesers in the UK.

Laura (Tutti Dolci) June 3, 2014 at 7:34 am

So stunning, this is the ice cream of my dreams! In the US we call them malt balls, but I like the name malted puffs better :).

Suné Moolman June 3, 2014 at 8:30 am

Sam, are you for real? This looks way too good to be true!
I’m actually quite afraid to try it out as I’m certain that no other ice cream will ever be made in my machine after this. ;)

Sam June 3, 2014 at 9:32 am

Thanks Sune, you will love x

Diane Harvey June 4, 2014 at 1:19 pm

Miam I’m gonna try this

Sarah July 11, 2014 at 7:49 am

Just discovered your wonderful blog … wish I’d found it sooner. I love everything about it!

Sam July 11, 2014 at 10:42 am

HI Sarah – thanks so much :-)) – glad you enjoy

{ 4 trackbacks }