Coffee Ice Cream

I’ve fallen down the ice cream rabbit hole, and I don’t have any magic pills!  I guess this means I’ll just have to keep churning along.

My ice cream recipes folder is quite thick and filled with many drool-worthy flavors I’ve yet to try.  Before I made any of these wonderful ice creams with swirls, and ripples, and add-ins, I thought it made sense to first make the basic flavors of chocolate, vanilla, and coffee since many of the other recipes build upon them.

I’ve made and posted a fabulous chocolate ice cream which led to making a chocolate malted sauce…which led to making a chocolate malted milkshake.  You can see how easy it was for me to fall down that rabbit hole!

Vanilla ice cream was the obvious follow-up to chocolate, and I don’t believe you’ll find a better version of this classic than David Lebovitz’s.

To round out what I consider to be the perfect trifecta of ice cream flavors, today’s post is for a flavor near and dear to my heart—coffee.  Need I say that it, too, is a David Lebovitz version?  My motto is “Don’t mess with success.”  I think at this point my husband Roger is getting a little jealous because I’ve been dropping David’s name so often.  Once I put a bowl of this dark-roast-flavored coffee ice cream in front of him, though, Roger forgot about everything except how good it was.

What’s great about coffee  ice cream is that you can choose whether you want it to be caffeine free or not.  You also get to decide whether you want to use a mild, medium, or dark roast coffee bean.  Roger prefers his coffee so dark and strong that my daughters and I refer to it as “road tar.”  He grinds whole beans every morning and makes a pot of the strongest coffee this side of the Mississippi.  I’ve learned to add 1/2 inch or more of water to my cup of coffee as well as cream and sugar to get it to my liking.

I made this ice cream using Starbucks’ French dark roast coffee beans, and Roger was in love with it.  A shot of whipped cream balanced it for me.  As always, the texture of the homemade ice cream makes it really dangerous to have around.  Your spoon just glides through the creamy confection and into your mouth all too easily.  Now, whether I tackle another ice cream flavor or not before the end of summer depends on what my scale says tomorrow morning!

One year ago:  Zucchini Fries with Sriracha Lime Mayo

Two years ago:  Carnitas

Coffee Ice Cream

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Yield: about 1 quart

Ingredients

  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans
  • Pinch of salt
  • 1 1/2 cups heavy cream, divided
  • 5 large egg yolks
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. finely ground coffee or espresso powder, optional

Directions

Combine the milk, sugar, coffee beans, salt and 1/2 cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat.

Cook the mixture, stirring constantly and scraping the bottom with a silicone spatula, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  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 ground coffee or espresso powder if using.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Source:   The Perfect Scoop by David Lebovitz via Annie’s Eats

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