Coffee + Ice Cream = energetic amour
Let me start off by saying I do not have an ice cream machine. Maybe the word ‘handmade’ brought you to this page, you’re thinking: ‘hmm I have hands and I eat coffee ice cream’. Well, look no further this is the place for you. I, too, have hands and eat coffee ice cream. We’re pretty much twins, were we separated at birth?
This is my first real attempt to make ice cream. Girl Scouts doesn’t count! But I remember it was fun to make vanilla ice cream with my troop at the park. And then not eat it, because what 8 year old kid likes vanilla ice cream? Not me. If it wasn’t chocolate, I didn’t touch it. You couldn’t try to trick me either by pouring chocolate syrup and multicolored sprinkles on top. That is for amateurs and I was a true chocolate ice cream
snob professional. Just ask my parents.
But back to the topic at hand…I have to tell you: home made ice cream is not hard. It just involves patience. Ugh (insert eyeball roll here), I know, patience again!? Yes. But remember that very same thing brought you jalapeño cheddar bagels a few weeks ago!!
But why ice cream in the winter? Well, I’m ignoring winter for now, cranking up the heat in the apartment, throwing on a swim suit and pretending I’m on a tropical island while basking in the one hour of direct sunlight my apartment receives. Just kidding. I want coffee ice cream to be ready in time for St. Patty’s day. Hang tight and you’ll see why next week!
handmade coffee ice cream: la technique
First: The Ingredients*. Use cream and coffee beans you know you’ll like as these are the two biggest flavors. If you don’t like them individually you’re not going to like the taste of the ice cream. I used Big Shoulders Coffee Colombian Coffee beans and Kilgus Farmstead cream. I am not being paid by either of these companies to advertise, I just like their stuff!
#2: We’re going to start off by cold brewing the coffee. Coarsely grind the coffee and let soak in milk and cream overnight for at least 12 hours. If you want some coffee grounds in your ice cream, set aside half a tablespoon of the grounds, we’ll add it later.
#3: Take a lil napski
#4: Strain coffee grounds from cream and discard. Bring the cream to a boil on the stove, then immediately remove from heat. In a separate bowl, whisk together egg yolks and slowly add about 1 cup of liquid to egg yolks while whisking. Then slowly add egg yolk mixture back to the hot cream, while whisking. Bring the mixture back to the stove over low heat. Continue to stir until mixture has thickened. If you bought unpasteurized eggs (like I did) you’ll want the mixture to heat up to 160°F (71°C) to reduce the likelihood of food borne illness
#5: This is where your patience comes in! Add fresh coffee grounds to ice cream if you’d like and put into a freezer-proof container. Put the coffee ice cream in the freezer and leave it for about an hour. After the hour, you’re going to stir, stir, stir, stir and stir it like crazy to break up the ice that is forming. Stir it again and put back into fridge for another hour. Do this until ice cream has formed.
Recipe was inspired by: Cookie Dough and Oven Mitt
- 2 cups (16 oz) heavy cream
- 2 cups (16 oz) 2% milk
- ¾ cup (150g) granulated sugar
- ½ cup (50g) coffee beans, coarsely ground
- 5 egg yolks
- pinch of salt
- Coarsely grind your coffee beans and combine with cream and milk. Put into container and store in fridge for at least 12 hours
- Strain coffee grounds from cream, pour cream into pot, add sugar, and bring to a boil.
- Once cream reaches a boil, remove from stove
- In a separate bowl, whisk 5 egg yolks together, slowly whisk in 1 cup warm cream
- Combine cream/egg mixture back to cream in pot and return to stove
- Cook mixture in pot until thickened
- Remove from stove and add ½ tbsp fresh coffee grounds
- Put into heat-proof and freezer-proof container and put in freezer
- Stir every hour until ice cream is made