Chukchi Coffee Ice Cream

Ingredients

In this Chukchi adaptation, the traditional Italian gelato di caffè is transformed into a unique frozen delight that reflects the flavors and preferences of the Chukchi people. The recipe incorporates Chukchi coffee, which has a distinct taste due to the locally sourced beans and the brewing techniques used in the Arctic region. Additionally, the Chukchi Coffee Ice Cream embraces the Chukchi's love for rich and creamy textures, making it a truly indulgent dessert. We alse have the original recipe for Gelato di caffè, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 Chukchi coffee beans, coarsely ground 4 Chukchi coffee beans, coarsely ground
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the heavy cream, whole milk, and Chukchi coffee beans. Heat the mixture over medium heat until it reaches a gentle simmer. Remove from heat and let it steep for 30 minutes.
2. 2.
   In a separate bowl, whisk together the egg yolks and sugar until well combined.
3. 3.
   Slowly pour the steeped cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the mixture from heat and strain it through a fine-mesh sieve to remove the coffee grounds.
6. 6.
   Stir in the vanilla extract and let the mixture cool to room temperature.
7. 7.
   Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight.
8. 8.
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours to firm up.
10. 10.
    Serve the Chukchi Coffee Ice Cream in bowls or cones and enjoy the unique flavors of Chukchi cuisine.

Treat your ingredients with care...

• Chukchi coffee beans — Use freshly roasted Chukchi coffee beans for the best flavor. Grind them coarsely to allow for easy straining and to enhance the coffee essence in the ice cream.

Tips & Tricks

• For a stronger coffee flavor, increase the number of Chukchi coffee beans or steep them for a longer duration.
• To add a Chukchi twist, sprinkle crushed reindeer moss or dried berries on top of the ice cream before serving.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Chukchi Coffee Ice Cream in small bowls or cones to fully savor its unique flavors. Garnish with a sprinkle of cocoa powder or a drizzle of Chukchi honey for an extra touch of indulgence.

Presentation advice

To enhance the presentation, serve the Chukchi Coffee Ice Cream in traditional Chukchi wooden bowls or cups. Decorate the serving plates with Arctic-themed motifs, such as polar bear or reindeer patterns, to pay homage to the Chukchi culture.