Eggless Mocca Ice Cream

…I’m talking of daydream,
*pampampampampam*
chocolate and ice cream..

“Bubble Full of Rainbow” – Nikka Costa

Made this the other day, with the recipe I got from Santap magazine.
With the absence of eggs, the texture wasn’t as smooth as the one made with eggs. But that doesn’t mean this wasn’t good, though. For those of you who are allergic to eggs like my husband, this ice cream was a sweet saviour 🙂

 
Eggless Mocca Ice Cream
(Source: Santap magazine, modified by me)
English version click here

250 ml air
1 sdt agar-agar bubuk
150 g gula pasir (original recipe: 200 g)
500 ml susu cair
3 sdm cokelat bubuk, larutkan dalam 4 sdm air
2 sdt kopi bubuk instan, larutkan dalam 2 sdm air panas
250 ml krim kental (whipping cream)

1. Rebus air, agar-agar dan gula sampai mendidih dan larut. Masukkan susu, coklat bubuk dan kopi. Rebus sambil diaduk sampai mendidih. Dinginkan.
2. Tuang adonan ke dalam kontainer plastik atau stainless steel. Bekukan dalam freezer sampai mengental (2 jam). Keluarkan, kocok dengan mikser atau blender sampai lembut. Bekukan lagi.
3. Sementara itu, kocok krim kental sampai mengembang dan membentuk puncak tumpul. Simpan dalam lemari es sampai saat digunakan.
4. Setelah adonan es krim membeku lagi, keluarkan dan kocok lagi sampai lembut. Campurkan krim kocok dalam 3 tahapan ke dalam es krim yang telah dilembutkan, aduk balik hingga rata. Bekukan untuk terakhir kalinya.
5. Sebelum disajikan, keluarkan dulu dan simpan di dalam lemari es agar lembut dan mudah disekop.

English Version
Eggless Mocca Ice Cream
(Source: Santap magazine, modified by me)

250 ml water
1 tsp powdered agar
150 g sugar (original recipe: 200 g)
500 ml milk
3 Tbsp cocoa powder, dissolved in 4 Tbsp hot water
2 tsp instant coffee, dissolved in 2 Tbsp hot water
250 ml heavy cream (whipping cream)

1. Boil water, agar and sugar until all dissolves. Pour in milk, cocoa powder dissolved in water and coffee. Continue stirring until boiling point again. Let cool.
2. Pour the mixture into a plastic or stainless steel container. Freeze until thickened (2 hours). Take it out of the freezer, whip with an electric mixer or blender until softened. Freeze it again.
3. Meanwhile, whip heavy cream until it forms soft peaks. Keep it cold in referigerator until the time it is needed.
4. After the ice cream mixture freezes again, take it out and whip again until softened more. Gradually fold the cream into ice cream mixture, blend well. Freeze it for the last time.
5. Before you serve, take out the ice cream from the freezer and keep it in the referigerator to soften a little bit, so it can be scooped easily.