Homemade coffee ice cream recipe made with milk and cream using whole coffee beans.
I love coffee ice cream, but rarely get it because the caffeine bothers me. After dinner drinking coffee or even mocha ice cream makes me jittery until 3am.
So when I opened David Lebovitz’s book, The Perfect Scoop, and found a recipe for ice cream coffee, the bowl of the ice cream maker went straight into the freezer.
David has given me helpful advice on virtually every ice cream recipe on this site, all of which have turned out great, so it’s no wonder his new book’s recipes are spot on. I think this is the best coffee ice cream I’ve ever had.
Coffee Ice Cream
ingredients
-
1 1/2 cups whole milk
-
3/4 Cup sugar
-
1 1/2 cups all Coffee Beans (decaf unless you want the caffeine in your ice cream)
-
prize Salt
-
1 1/2 cups heavy cream
-
5 big egg yolk
-
1/4 teaspoon vanilla extract
-
1/4 teaspoon finely ground coffee (Press grinding through a fine sieve)
method
-
Soak milk with sugar, coffee beans, salt and cream:
In a medium saucepan, heat milk, sugar, whole coffee beans, salt, and 1/2 cup heavy cream until fairly warm and steamy, but not boiling. Once the mixture is warm, cover, remove from heat and let sit at room temperature for 1 hour.
-
Put the remaining cream in a bowl over an ice bath with a sieve:
Pour the remaining 1 cup heavy cream into a medium metal bowl and set on ice over a larger bowl. Place a colander on the bowls. Put aside.
-
Tempering the yolk:
Heat the milk and coffee mixture over medium-high heat until hot and steamy again (not boiling!). In a separate bowl, whisk the egg yolks. Slowly pour the heated milk and coffee mixture into the yolks, whisking constantly so the yolks are tempered by the warm milk, but not cooked. Scrape the warmed egg yolk back into the saucepan.
-
Heat the egg, milk and coffee mixture until it thickens:
Using a flat-bottomed heatproof spatula, scrape the bottom constantly over medium-high heat until the mixture thickens and covers the spatula so you can run your finger over the coating and the coating doesn’t run. This can take about 10 minutes.
-
Pour the pudding through the sieve and stir into the cream:
Squeeze the coffee beans in the strainer to extract as much of the coffee aroma as possible. Then throw away the beans. Mix in the vanilla and finely ground coffee and leave to cool.
-
Cool and process in the ice cream maker:
Thoroughly chill the mixture in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
| nutritional information (per serving) | |
|---|---|
| 305 | calories |
| 21g | Fat |
| 23g | carbohydrates |
| 7g | protein |
