Tuesday, July 20, 2010

Coffee Ice Cream

Being the coffee lover that I am, it comes as no surprise that I also love coffee ice cream.  However, making coffee ice cream is tons of fun!  Letting the coffee beans steep in the milk really fortifies the coffee flavor; I think that next time I make this, I will omit the finely ground coffee.  This was our first attempt at a custard base ice cream, and the texture of this ice cream is smooth and silky and just perfect without the added ground coffee.  This is the 5th flavor that we have made (the "No. 5" on the coffee cup was purely coincidental!!!), and El Hub and I both agree that already, we have gotten our money's worth out of the ice cream maker attachment!  (Indeed, how have we ever survived without it??!)

Coffee Ice Cream
adapted from The Perfect Scoop, by David Lebovitz

2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (any variety or flavor)
pinch of salt
1 cup heavy cream
5 large egg yolks
1/4 tsp. vanilla extract
1/4 tsp. finely ground coffee (optional, if you prefer an added layer of texture in your ice cream)

Directions:
Warm the milk, sugar, whole coffee beans, salt and 1/3 cup of the cream in a medium saucepan.  Once the mixture is warm, cover, remove, from the heat, and let steep at room temperature for 1 hour.

Rewarm the coffee-infused milk mixture.  Pour the remaining 2/3 cup cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrap the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and stir 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 the finely ground coffee and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, even overnight, then freeze in your ice cream maker according to the manufacturer's instructions.

1 comment:

  1. I love, love, LOVE this recipe and make it several times a year! It's a bit pricey with all the beans and eggs you have to use, but sooooo worth it! Best coffee ice cream I've ever had.

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