I love coffee ice cream, but rarely get it because the caffeine does a number on me. If I have coffee or even mocha ice cream after dinner I'm jittery until 3 am.
So, when I opened David Lebovitz's book, The Perfect Scoop and found a recipe for coffee ice cream, the ice cream maker bowl immediately went into the freezer.
If you make your own coffee ice cream, you can make it with decaffeinated beans! No late night jitters. Safe for kids.
David has provided helpful advice for me on practically every ice cream recipe on this site, which have all turned out great, so it's no wonder that his new book's recipes are spot on. I think this is the best coffee ice cream I've ever had.
Homemade Coffee Ice Cream
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)
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)
Steep the milk with the sugar, coffee beans, salt, and cream:
Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
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. Set 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. Scrape the warmed egg yolks back into the saucepan.
Heat egg milk coffee mixture until it thickens:
Stir the custard mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
Strain the custard:
Pour the custard through the strainer and stir it into the cream that's set over ice. 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 finely ground coffee, and stir until cool.
Chill and process in ice cream maker:
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 22g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|