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I haven’t ever been a coffee drinker. Just never took up the morning cup of Joe, or the midday java-jolt. I always thought “I don’t like the taste of coffee”. It is the strangest thing – I don’t care for coffee by the drink but I adore the flavor in Kahlua (no-brainer), Tiramisu (of course), and now … Coffee Ice Cream (Surprise!)
Summer was slipping by fast. School kids were already back on the bus. The temperatures were in the mid 90’s with 90% humidity. We had company coming. Ice cream. Yes, ice cream was all I could think about.
Flipping through it I gave the Chief the option to pick the next batch of ice cream. He is a coffee fanatic, an aficionado and a regular customer at Starbucks. He likes his coffee STRONG. So when I arrived at page 34 and said “Coffee …” he said “YES” before I could finish with “ice cream.”
This recipe starts with infusing milk and sugar with coffee flavor by heating the mixture, adding 1 1/2 cup coffee beans and letting it set for an hour. I used Starbucks DARK ROAST and could have done with less than 1 1/2 cups … but my first time around it didn’t register this may be a little bit strong! After adding cream and making this into a custard the coffee beans are removed and the custard stays in the frig overnight. I did freeze it in my ice cream maker about 3 hours before I wanted to serve it. Then I put it into the freezer in a Tupperware container.
The coffee flavoring wasn’t too strong for us but some may prefer a milder bean when making this ice cream.
When our friend Pam was here this summer visiting from England, she brought us a bottle of Blackberry Chocolate Wine Sauce. It ended up being the perfect sauce for the perfect scoop for the perfect ice cream. Now I am just bragging.
Oh, and the homemade fig newtons put this dessert right over the top. The best part is you to can make this at home and you don’t even have to buy the book!
Ice cream season only lasts 12 months out of the year, so hurry — make some soon!
- 1½ cups whole milk
- ¾ cup sugar
- 1½ cups whole coffee beans
- Pinch of salt
- 1½ cups heavy cream
- 5 large egg yolks
- ¼ teaspoon vanilla extract
- Warm the milk, sugar, whole coffee beans, salt, and ½ 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 an hour.
- Rewarm the coffee-infused milk mixture. Pour the remaining 1 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 scrape 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 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 stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.