If you are in favor of coffee and ice cream, try this recipe! This coffee ice cream will make your day all along with the fragment of coffee and milk.
Ingredients
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
- Pinch salt
- 1 1/2 cups heavy cream, divided
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
Method
- Steep the milk with the sugar, coffee beans, salt, and cream: In a medium saucepan, heat the milk, sugar, coffee grounds, salt, and 1/2 cup of the cream until the mixture is steaming hot but not boiling. When the mixture reaches a comfortable temperature, cover it, turn the heat off, and let it steep for an hour at room temperature.
- Set the remaining cream into a bowl over an ice bath with a sieve: Pour the remaining 1 cup of cream into a medium metal bowl and set it in a large bowl full of ice. Place a mesh strainer on top of the bowls. Set aside.
- Temper the egg yolks: Reheat the milk and coffee mixture on medium heat until it’s hot and steamy again (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. Refill the saucepan with the warmed egg yolks.
- Heat egg milk coffee mixture until it thickens: When the custard mixture has thickened and coated the spatula to the point where you can run your finger across the coating and it will not run, continue stirring it constantly over medium heat, scraping the bottom as you go. This can take about 10 minutes.
- Strain the custard: Pour the custard through a strainer, then stir it into the ice-cold cream. To get the most coffee flavor out of the beans in the strainer, press on them. then throw the beans away. Add the vanilla and freshly ground coffee, then stir until cool.
- Chill and process in ice cream maker: The mixture should be thoroughly chilled in the fridge before being frozen in your ice cream maker in accordance with the instructions provided by the manufacturer.
Final Thoughts
I use decaffeinated beans instead of instant coffee because caffeine can affect you a lot if you just want to have something sweet and icy to eat in the evening. Decaffeinated beans don’t make you intense during the night. So just have a try on it!
If you don’t want to add eggs to your ice cream or just have no eggs, you can try this recipe!
FAQs
Does Coffee Ice Cream Keep You Awake?
If you use caffeinated coffee you definitely run the risk of it affecting your ability to fall asleep. To avoid this, use decaffeinated instant coffee.
What Can I Substitute for Instant Coffee in a Recipe?
You can use espresso powder in place of instant coffee.
