Recipe: coffee ice cream
It was summer’s last hurrah today. We went for a local hike to assess fall colors. It was warm – too warm for our tastes. When we got home, I poured the coffee custard into the ice cream machine and watched as it became the creamiest and dreamiest ice cream I’ve ever made. I have to avoid caffeine in general because it gets me pretty hopped up and I’m hoppy enough to begin with. Jeremy can drink two pots of strong coffee and still appear to be on the verge of nodding off. We are opposites, but it makes life exciting.
sugar, salt, milk, cream, and coffee beans
I started the ice cream the day before, but ran into a slight problem with the ice cream maker. I learned that 8 hours was not long enough to freeze the bowl thoroughly. After spinning for 30 minutes, I came back to a cooler coffee custard cream mixture, but it was still liquid. I stored the custard base in a tupperware in the fridge until I could get the bowl completely frozen after 24 hours and it worked.
strain the custard
This is another one of David Lebovitz’ recipes from The Perfect Scoop and I think it’s the best one I’ve tried thus far. The smoothness of the ice cream is heavenly. It makes less than the peppermint recipe – the yield on this one is a quart. I split it into two pints when I scooped it out of the ice cream maker. One pint is plain coffee and the other pint is coffee chocolate chip because Jeremy couldn’t decide which he wanted to try.
add chopped dark chocolate
I am completely won over by the custard base. In fact, I wonder if that would have improved my first attempt with the peach ice cream? Will keep that in mind. This is a keeper as is the peppermint ice cream. It’s a great way to use up my odd egg yolks after making swiss meringue buttercream – and it will continue to fuel (Jeremy’s) science.
coffee chocolate chip and just plain coffee
Coffee Ice Cream
from The Perfect Scoop by David Lebovitz with some mods
1 1/2 cups milk (whole)
3/4 cup sugar
1 1/2 cups coffee beans (whole)
pinch of salt
1 1/2 cups heavy cream
5 egg yolks
1/4 tsp vanilla
1/2 cup semisweet chocolate, chopped (optional)
In a saucepan over medium heat, warm the milk, sugar, beans, salt, and 1/2 cup cream until steamy, but not boiling. Cover with a lid, remove from heat and steep for 1 hour at room temperature. Pour the remaining cup of cream into a medium bowl over ice. Set a strainer over the bowl. Reheat the milk mixture over medium heat until hot and steamy (but not boiling). In another bowl, whisk the egg yolks and slowly pour the heated milk mixture with the beans into the yolks while constantly whisking to avoid cooking the eggs. Pour the egg mixture back into the saucepan. Set the saucepan over medium heat and stir constantly, scraping the bottom and corners of the pot, until the mixture reaches nappe stage and coats the back of a spoon (about 10 minutes). Pour the custard through the sieve and stir it into the cream, pressing the coffee beans to squeeze out as much liquid as you can. Discard the beans. Mix in the vanilla and stir until cool. Chill the mixture thoroughly in the refrigerator then freeze according to your ice cream maker’s instructions. Stir in the chocolate and set in freezer to freeze.