Homemade coffee ice cream infused with whole coffee beans.
Are you a coffee addict during the Winter and an ice-cream addict during the Summer Months?!? Then we have a simple but tasty solution for you! Homemade coffee ice-cream infused with whole coffee beans! Can you get a more raw coffee taste than this!?
Very simple and easy to follow recipe!
Index:
1. INTRODUCTION
2. INGREDIENTS
3. PREPARATION
4. SUGGESTIONS
1. INTRODUCTION
If you love coffee ice cream, but rarely get it as your store does not have it in stock, now with our simple to follow recipe you can do it yourself in few easy steps! Ice-cream and coffee are two of the most consumed products in the World, now merged together to make this light, yet delicious dessert!
Recipe by Elise Bauer
2. INGREDIENTS
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1 1/2 cups whole milk
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3/4 cup sugar
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1 1/2 cups whole coffee beans (we recommend using the 100% Arabica for this recipe)
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Pinch of salt
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1 1/2 cups heavy cream
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5 large egg yolks
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1/4 teaspoon vanilla extract
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1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
3. PREPARATION
Steep milk with sugar, coffee beans, salt, and cream:
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.
Set remaining cream into a bowl over ice bath with sieve:
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.
Temper the egg yolks:
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.
Heat egg milk coffee mixture until it thickens:
Stir the custard 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.
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.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
4. SUGGESTIONS
Serve once frozen after a nice meal on a hot Summer night. You can top with fresh cream and maybe some chocolate powder or simply put a few whole coffee beans on top.
If you liked this recipe, then follow our blog to discover our next coffee treat.
Check this recipe out: Chilled Coffee Cream Dessert