I’m bringing you another ice cream recipe today and this time it’s one of Joel’s favorites, Coffee Ice Cream. I am not a coffee drinker…I just can’t stand the taste of it but this ice cream, well, I can get on board with it. It has a subtle coffee flavor that is smooth and not overpowering. I made it for friends and they really enjoyed it too.
I decided to mix in some chocolate covered espresso beans to kick up the coffee flavor and add some texture. I wasn’t a huge fan of the beans and would have preferred chocolate chips but the coffee drinkers really enjoyed them.
I think I will try some kind of flavored coffee beans next time to see what kind of flavor they impart on the ice cream. If you want to go to bed after enjoying this ice cream, you might want to use decaffeinated coffee beans.
- 3/4 cup sugar
- 3 large egg yolks
- 2 tsp. all-purpose flour
- 1/4 tsp. salt
- 1 cup milk
- 3/4 cup whole coffee beans
- 1 1/2 cups heavy cream
- 1/2 tsp. vanilla extract
- 3 oz. bag chocolate covered espresso beans, chopped (optional)
- In a medium mixing bowl, beat the sugar into the egg yolks until they are thickened and pale yellow. Beat in the flour and salt. Set aside.
- Combine the milk and coffee beans in a heavy saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.
- Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Five minutes before it's completed, dump in the chopped espresso beans. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
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