Kafa sladoled (Coffee ice cream)

Sastojci (za 4 porcije, za oko 700-750 ml): 400 ml slatke pavlake (slatka  pavlaka za šlag 30-36 % m.m.), 200 ml mleka, 100 g šećera, 2 kašike instant kafe (ili 1 šoljica jake kafe*), 1 kašičica vanilin šećera (opciono), 2 žumanca (opciono, za kremastiji sladoled).

Priprema:

1. Pomešaj mleko, šećer i kafu u šerpi i zagrej na srednjoj temperaturi (4) dok se šećer ne otopi.

2. Ako koristiš žumanca: u posebnoj posudi umutiti žumanca, pa polako dodavati toplu mešavinu mleka i kafe uz stalno mešanje. 

3. Vratiti sve nazad u šerpu i kuvati na srednje niskoj temperaturi (3) dok se smesa ne zgusne (ne sme da provri).

4. Ohladi smesu na sobnoj temperaturi.

5. Stavi u frižider na 2-3 sata.

6. Umuti slatku pavlaku u čvrst šlag.

7. Sjedini šlag sa ohlađenom mesavinom kafe.

8. Sipaj u posudu i stavi u zamrzivač.

9. Svaki sat promešaj viljuškom (da ne bude ledenih kristala), ukupno 3–4 puta.

Napomena za jaku kafu:

Za 1 šoljicu jake kafe u ovom receptu računaj:

- 80–100 ml veoma jake kafe

Kako da je napraviš da odgovara receptu?

1. turska kafa: 1 puna kašičica kafe na 100 ml vode

2. espreso: 1 dupli espreso ≈ 60–80 ml, možeš dodati malo vode do 80–100 ml

3. filter kafa: napravi koncentrat (duplo više kafe na istu količinu vode), pa odmeri 80–100 ml

Ingredients (for 4 servings, for about 700-750 ml): 400 ml of heavy cream (heavy cream for whipping cream 30-36% fat), 200 ml of milk, 100 g of sugar, 2 tablespoons of instant coffee (or 1 cup of strong coffee*), 1 teaspoon of vanilla sugar (optional), 2 egg yolks (optional, for creamier ice cream).

Preparation:

1. Mix milk, sugar and coffee in a saucepan and heat on medium temperature (4) until the sugar dissolves.

2. If you use egg yolks: beat the egg yolks in a separate bowl, then slowly add the warm mixture of milk and coffee, stirring constantly.

3. Put everything back in the pot and cook at a medium-low temperature (3) until the mixture thickens (it must not boil).

4. Cool the mixture to room temperature.

5. Put in the fridge for 2-3 hours.

6. Whip the heavy cream into stiff whipped cream.

7. Combine the whipped cream with the cooled coffee mixture.

8. Pour into a container and put in the freezer.

9. Stir every hour with a fork (so that there are no ice crystals), a total of 3-4 times.

Note for strong coffee:

For 1 cup of strong coffee in this recipe, calculate:

- 80–100 ml of very strong coffee

How do you make it match the recipe?

1. Turkish coffee: 1 full teaspoon of coffee per 100 ml of water

2. Espresso: 1 double espresso ≈ 60–80 ml, you can add a little water up to 80–100 ml

3. Filter coffee: make a concentrate (double the amount of coffee for the same amount of water), then measure out 80-100 ml.