Tuesday September 5th, 2017
If you love coffee you better love coffee ice cream too! It’s easy to prepare and so, so delicious. If your are planning to receive visits at your home we recommend following the steps of this recipe to offer the best coffee ice cream!
But remember, if caffeine does affect you by keeping you active do not eat coffee ice cream after 5:00 pm, because you will not sleep at all. You can also make it with decaffeinated beans. No late night jitters and fafe for kids!
Now that we say to you our recommendations… Let’s do this!
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
- Pinch of salt
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
How to make Coffee Ice Cream:
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If you have an ice cream pallet mold it would be more fun to eat!
Let us know if you like this recipe and if you want more coffee recipes!