Desserts · Ice Cream · Requires overnight step

Coffee Ice Cream

coffee ice cream

Oh, this is decadent! I’ve tried a few ways of making coffee ice cream, and have found this to be the easiest & tastiest. I learned the hard way to use decaf coffee. Unless, of course, you’re eating ice cream for breakfast & don’t mind being awake for quite a while. As with most scrumptious food, the quality of your ingredients determines the quality of your end result. I use Decaf Espresso from Professor Java’s – it’s sooooooo good! You’re gonna love this! You’ll find a printer-friendly version of the recipe at the bottom of this page.

IMG_2736

Ingredients:

cups heavy cream

cup whole milk

⅔ cup sugar

⅛ teaspoon fine sea salt

½ cup coarsely ground decaf coffee (about 45 – 50 grams)

large egg yolks

Preparation:

1.) Make sure to freeze your ice cream maker bowl at least a day or two ahead of time.

2.)  Mix the cream, milk, sugar, salt, and coffee in a small pot over medium-low heat. Bring just barely to a simmer, & stir frequently until the sugar is dissolved. This only takes a few minutes. Let it get hot enough that you just start to see a little steam escape when you stir it, but don’t let it boil. Remove from heat. Let sit for about a half hour, to allow time for the coffee to steep. I went a little overboard on the stirring – oops!

cooking coffee ice cream

3.) Line a fine mesh strainer with cheesecloth. The brand I used in the pic is pretty loosely woven, so I used a few layers. Tighter weave cheesecloth only needs one layer. Pour your mixture through, to filter out the coffee grounds. Don’t bother trying a coffee filter instead of the cheesecloth. You’ll have spoiled cream, rotten eggs, and a few more years under your belt before you ever finish straining.

straining coffee ice cream

4.) The best way to separate your egg yolks is by hand. Whisk the egg yolks together in a medium bowl. While whisking constantly, slowly pour about a third of the hot cream mixture into the yolks. When you have it well blended, pour it back into the pot with the cream. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). If you swipe your finger along the spoon, the mixture should be thick enough to not try to run in & fill the gap you made.

5.) Strain into a clean medium bowl. You can see in the photo why you shouldn’t skip this step. No matter how well you separate your yolks, there’s always still a little egg white that gets into your mix. After it cooks, it’s easy to strain out. Allow it to cool at room temperature, uncovered, for about a half hour. Cover, and refrigerate until cold (at least 4 hours.)

why strain

6.) Churn the ice cream mixture in your ice cream machine. Mine calls for 30-35 minutes of churning; yours may differ. Serve now if you like it soft, or pop it in the freezer for a few hours before serving. Enjoy!

IMG_3268.jpg

Coffee Ice Cream


Ingredients


2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
½ cup coarsely ground decaf coffee
6 large egg yolks

Directions


1.) Make sure to freeze your ice cream maker bowl at least a day or two ahead of time.
2.)  Mix the cream, milk, sugar, salt, and coffee in a small pot over medium-low heat. Bring just barely to a simmer, & stir frequently until the sugar is dissolved. This only takes a few minutes. Let it get hot enough that you just start to see a little steam escape when you stir it, but don’t let it boil. Remove from heat. Let it sit for about a half hour, to allow time for the coffee to steep.
3.)  Line a fine mesh strainer with cheesecloth. The brand I used in the pic is pretty loosely woven, so I used a few layers. Tighter weave cheesecloth only needs one layer. Pour your mixture through, to filter out the coffee grounds. Don’t bother trying a coffee filter instead of the cheesecloth. You’ll have spoiled cream, rotten eggs, and a few more years under your belt before you ever finish straining.
4.) The best way to separate your egg yolks is by hand. Whisk the egg yolks together in a medium bowl. While whisking constantly, slowly pour about a third of the hot cream mixture into the yolks. When you have it well blended, pour it back into the pot with the cream. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). If you swipe your finger along the spoon, the mixture should be thick enough to not try to run in & fill the gap you made.
5.) Strain into a clean medium bowl.
6.) Churn the ice cream mixture in your ice cream machine. Mine calls for 30-35 minutes of churning; yours may differ. Serve now if you like it soft, or pop it in the freezer for a few hours before serving. Enjoy!

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