Coffee Ice Cream (take 2)

Is it okay that I’ve only had this blog for a few months but am posting a second coffee ice cream recipe? This is the recipe for those who want a super strong coffee flavor. To be honest, this post would have come sooner but I thought I had already shared it. I was eating some of it and went to check the recipe. I thought I had already written it: I could even picture how I had laid out the pictures. So, I either did not save it or was blogging in my dreams. Either way, boo.

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This is another recipe that keeps popping up…a chocolate hazelnut cake that needs to get shared at some point. It pairs so well with ice cream!

So, here is a recipe that I adapted from The Perfect Scoop by David Lebovitz. I was at the grocery store and remembered that I could somehow use coffee beans to infuse more flavor, but I was not sure how many to get. Just to be safe, I ended up getting about 1 cup and I was supposed to use more than 1.5 or 2 cups. Feel free to use more beans, but this version works just fine, too!

I did a fudge ripple swirl in it, but the coffee flavor is so strong in the ice cream that I cannot taste the chocolate at all, so just ignore those bits of chocolate. Next time I hope to find a stronger chocolate sauce to pair better.

Directions for Coffee Ice Cream (Stronger)

Adapted from The Perfect Scoop by David Lebovitz

  • 1 cup coffee beans
  • 1 cup milk
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 Tablespoon vanilla extract
  • 1/4 cup instant coffee, plus 1/2 teaspoon
  • 4 egg yolks

In a medium saucepan, heat the milk, 1 cup heavy cream, sugar, coffee beans, and 1/4 cup instant coffee until the sugar dissolves and the temperature reaches 170 degrees.

Remove from the heat and cover for one hour.

The mixture should still be warm after an hour. If not, bring it back to 170 degrees. Whisk the eggs in a small bowl and then add some of the milk mixture to the eggs to temper them. Add the eggs into the saucepan and bring the egg/milk mixture to 175 degrees for a few minutes.

Place a medium bowl over an ice bath and pour the remaining one cup of heavy cream into it. Using a mesh strainer on top, strain the egg/milk mixture when it is ready into the cream. Press on the coffee beans to get out any remaining liquid.

Then, stir in the vanilla extract and remaining instant coffee. Continue stirring until the mixture cools. Cover and chill for several hours.

So nice and thick! See how it coats the back of the spoon?

Churn the ice cream following your maker’s directions.

Directions for Coffee Ice Cream (Stronger) without pictures

Adapted from The Perfect Scoop by David Lebovitz

  • 1 cup coffee beans
  • 1 cup milk
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 Tablespoon vanilla extract
  • 1/4 cup instant coffee, plus 1/2 teaspoon
  • 4 egg yolks

In a medium saucepan, heat the milk, 1 cup heavy cream, sugar, coffee beans, and 1/4 cup instant coffee until the sugar dissolves and the temperature reaches 170 degrees. Remove from heat and cover for one hour. The mixture should still be warm after an hour. If not, bring it back to 170 degrees. Whisk the eggs in a small bowl and then add some of the milk mixture to the eggs to temper them. Add the eggs into the saucepan and bring the egg/milk mixture to 175 degrees for a few minutes.

Place a medium bowl over an ice bath and pour the remaining one cup of heavy cream into it. Using a mesh strainer on top, strain the egg/milk mixture when it is ready into the cream. Press on the coffee beans to get out any remaining liquid. Then, stir in the vanilla extract and remaining instant coffee. Continue stirring until the mixture cools. Cover and chill for several hours.

Churn the ice cream following your maker’s directions.

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One thought on “Coffee Ice Cream (take 2)

  1. Pingback: Homemade Chocolate Chips and Homemade Magic Shell | fudgingahead

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