Spiced Chocoflan Coffee Ice Cream for Ice Cream Tuesday

Are you guys ready? Here’s this week’s Ice Cream Tuesday. (Because anyone can make a Sundae)

Spiced Chocoflan Coffee Ice Cream
Spiced Chocoflan Coffee Ice Cream

I honestly had no idea what sort of ice cream I was going to make this week, until I tried and royally messed up some chocoflan. The whole point of that magical dessert is that chocolate cake batter is less dense than flan batter, so when you bake them together, the chocolate layer floats to the top, becoming the base once you turn it out. Unless you decide to use brownie batter. Since brownies aren’t made with The Creaming Method, they are super dense and don’t have many air bubbles that would send the batter soaring in the oven.

One would hope I am smart enough to know this. Apparently not smart enough on the day I actually made these guys. As a Hail Mary save, I dumped all the ramekins of half-baked brownie and flan into a baking dish, swirled it all together with some dulce de leche, and finished baking it. It was delicious but so rich that cutting it up into wee pieces and folding it into ice cream seemed a very good idea indeed.
Truly Impossible Cake
Ice cream really does make everything better. As a matter of fact, now that I have an ice cream maker, I have yet another tool in my toolbox for dealing with leftover dessert sauce or cookies or cake that won’t turn out of the pan cleanly. A cause for celebration, for sure!

Here’s how I came up with my flavors.

With my American’s simplified understanding of Mexican cuisine, when I think “Mexican,” a few key flavors leap to mind: chocolate, cinnamon, chiles. So, the plan for the chocoflan was to lace the brownie layer with chipotle powder and espresso powder (Mexican coffee is a Thing, right?) and kiss the flan layer with cinnamon. Mission accomplished in the batter creation arena, but huge fail in the execution. Still, since all the flavors were there and worked beautifully together, I knew that they’d be lovely in an ice cream.

Spiced Chocoflan Coffee Ice CreamCoffee ice cream seemed the best choice, especially since I’d used a hit of Kahlua in the brownie batter, so that’s what I went with.

I had smooshed a spoonful of dulce de leche into the bottom of each of my ramekins, so I melted a bit more down to use as a swirl in the ice cream, and Spiced Chocoflan Coffee Ice Cream was born.

I’m going to share the coffee base first, because it’s really delicious on its own. From there, you can swirl in what you like. I’ll post recipes for the chocoflan brownies, but I’ll write up the procedure so you won’t be sad and sullen like I was. That way, you can enjoy your chocoflan brownies without woe and then use them in some ice cream if you feel like it.
Spiced Chocoflan Coffee Ice CreamThe brownie base is my beloved Cook’s Illustrated Brownies that live over on the now-defunct ToastPoints Blog, sans nuts and gussied up with chipotle powder, espresso powder and a hit of Kahlua. The flan mixture is lifted more or less straight from this recipe with the addition of some salt (No salt in the original, really? This stuff is so sweet it needs salt for balance!) and cinnamon.

5.0 from 3 reviews
Spiced Chocoflan Coffee Ice Cream
Author: 
Recipe type: Ice Cream
Serves: 1½ quarts
 
This coffee base is delicious. I based it more or less on Jeni's ice cream base method in that I added a touch of cream cheese and corn starch to the mix. Since the chocoflan itself is so rich, it seemed egregious of me to use egg yolks in the base. Hence: eggless ice cream base, for those who may be allergic to eggs. This makes about 5 cups of ice cream, or 1¼ quarts.
What You Need
  • 4 Tablespoons espresso powder (or to taste. I used Café Bustelo)
  • 2 oz cream cheese, softened (1/4 package)
  • 1 Tablespoon vanilla paste
  • 2 cups half and half, cold
  • ½ teaspoon kosher salt
  • 10.5 oz (by weight) granulated sugar (1½ cups)
  • 2 teaspoons corn starch
  • 2 cups half and half
To Turn it into Spiced Chocoflan Coffee Ice Cream
  • 1½ cups cut up chocoflan (put in the freezer right when you start churning the ice cream)
  • ½-3/4 cup dark dulce de leche put in a piping bag or gallon zip-top bag fitted with a large round tip (#10, #11 or #12--or just snip the corner off of the zip-top bag)
What To Do
  1. Place the espresso powder, cream cheese and vanilla in a large bowl and have a strainer handy. Set aside.
  2. Bring the 2 cups of half and half, salt, sugar and corn starch to a boil, whisking constantly.
  3. Still whisking constantly, let boil for about 10-15 seconds.
  4. Strain into the bowl with the cream cheese. Let it sit for a minute or two and then whisk until completely smooth.
  5. Strain into the remaining 2 cups of half and half. Whisk until well combined.
  6. Chill in an ice bath until cold and then cover and refrigerate until the temperature is no higher than 40F.
  7. Churn in your ice cream maker according to manufacturer's directions.
  8. Fold/stir in mix-ins, or not. If you do use the mixins, fold in the chocoflan pieces straight from the freezer.
  9. In your container, squeeze in a couple of lines of the dulce de leche. Scoop in about half the ice cream mixture and then squeeze on another couple of lines of the dulce.
  10. Add the rest of the ice cream and then squeeze on the last of the dulce. Use a knife to swirl through the ice cream all the way down to the bottom of the container.
  11. Press plastic wrap on top of the ice cream, put a lid on it, and then freeze for at least 4 hours and preferably overnight.

Spiced Chocoflan Coffee Ice CreamAnd now, for the chocoflan. Remember, you don’t have to make your ice cream just like mine. If you’re not a fan of flan, just make the brownie part.
5.0 from 3 reviews
Spiced Chocoflan Brownies
Author: 
 
Rich brownies. Rich flan. Make at your own risk (but they are stupidly good). This will make more than you need for the ice cream. Just so you know.
What You Need
For the Brownies (this makes half of my regular batch)
  • 3 oz unsweetened chocolate
  • 3 oz unsalted butter
  • 2.5 oz cake flour (about ½ cup)
  • ¾ teaspoons chipotle powder or hot smoked paprika
  • ⅜ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 slightly generous cup granulated sugar (7¾ oz by weight)
  • 2 large eggs
  • 1 Tablespoon espresso powder or instant coffee (I used Cafe Bustelo)
  • 2 teaspoons Kahlua
For the Flan
  • 6 oz half and half
  • 7 oz sweetened condensed milk
  • heavy pinch of salt
  • ½ teaspoon ground cinnamon
  • 2 oz softened cream cheese
  • 1½ eggs (beat three eggs, weigh and use half)
  • 1½ teaspoons vanilla paste or extract
What To Do
For the Brownies
  1. Preheat the oven to 325F.
  2. Generously spray an 11"x7" (or similar--an 8"x8" pan will work, too). Set aside.
  3. Melt the butter and chocolate together in a double boiler or in short bursts on medium power in the microwave. Stir until smooth and set aside.
  4. In a medium bowl, whisk together the flour, chipotle powder, baking powder and salt. Set aside.
  5. Whisk the sugar, eggs, espresso powder and Kahlua into the chocolate mixture until well combined.
  6. Whisk in the flour mixture just until incorporated.
For the Flan
  1. Place all flan ingredients in a blender and blend on high until completely smooth.
  2. Strain into a pitcher.
To Assemble and Bake
  1. Spoon the brownie batter into the pan enevenly, making sure it covers the bottom completely. You want "hills and valleys," so don't make it perfect. Spread the batter a bit higher all around the sides of the pan.
  2. Carefully pour in the flan mixture, filling in the valleys in the brownies with flan. Since the brownies act as insulation for the flan, you won't need a water bath.
  3. Bake for about 30 minutes, or until the brownies are done and the flan is firm.
  4. Remove from the oven and cool to room temperature then chill.
  5. Slice into small pieces for serving like regular brownies, or use them in your ice cream. They will need to live in the fridge.

Truly Impossible CakeAnd there you have it. A mistake turned into Ice Cream Gold! Yay! And you really will love the ice cream. All the flavors come through in little pockets–it’s fun to get a spicy bite of brownie every once in awhile, but if you’re not a fan of spicy, just don’t use the chipotle powder. It’s your ice cream Tuesday. Make it how you like it!
Spiced Chocoflan Coffee Ice CreamI hope you enjoyed this edition of Ice Cream Tuesday. If you’re looking for something savory on this fine day, why not check out Taco Tuesday over on Chez Us? Thanks for spending some time here today. Have a lovely day.

Oh, and PS: if you’d like to follow me on Bloglovin’, you can do that now. Just click here: Follow my blog with Bloglovin. Okay, that’s it!

 

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Comments

    • says

      Oh, Matt! Thanks so much for hopping over from G+ to leave a comment! This stuff is pretty excellent, for sure. And the coffee ice cream base is perfect for almost any sort of mix-in you can imagine. =)

  1. says

    Oh, Jenni, I think this is my favorite of all your ice creams so far. But coffee and chocolate is really my all-time favorite in ice cream. This looks amazing! I would have really loved to try the swirly brownie caramel chocoflan, too. I love the photos!!!

    • says

      Thank you, Jamie! I’m happy with this one! And I would have loved to share the chocoflan and/or the ice cream with you, sitting on the porch and sipping coffee. =)

  2. says

    As I just might have mentioned before, once or twice, coffee is my favorite flavor of ice cream. It has just the right hint of bitterness with the sweet cream and reminds me of drinking coffee milk or café au lait with my grandmother as a child. Incorporating the chocoflan was inspired, Jenni! I could never be sad and sullen for long with this in the freezer. Or better, in a big bowl in front to me.

    • says

      It’s true–it’s impossible to be sad or sullen while eating this. I’m still testing, but so far: impossible! =) The chocoflan add was more desperation than inspiration, but it worked beautifully. One delicious ice cream, Stacy! Makes me happy that coffee ice cream reminds you of your Gran. <3

  3. says

    Bummed that your Chocoflan did not turn out, as I have never seen one, but glad it failed because we now have this killer ice cream recipe. Insanely wild flavors; love it!

    • says

      I will be revisiting chocoflan, although I still want a brownie bottom. I think I can do it if I bake it in a casserole and slice it in squares. I will have to ponder the best way to make that happen. Until then, I’ll be eating this ice cream! =)

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