I’m not really much of a coffee drinker. I do not rely on it to get me moving in the morning, and I’ve done my best to not become addicted. So far, so good.
Coffee ice cream is one of my favorite flavors and I’ve been wanting to try making my own for quite some time now. And then we went to Hawaii, and we came back with a lot of Kona Coffee. I just knew I had to make my ice cream with the world’s best coffee.
But I had to wait. I had to wait until Stuart finished “this crap coffee so I can open the good stuff.” But it finally happened, that “crap coffee” was gone and a perfect bag of Onouli coffee grounds was opened.
This recipe does require the use of an ice cream maker. I borrowed my friend’s KitchenAid attachment. So… if you want to see more ice cream recipes on Sew You Think You Can Cook feel free to send one my way! 😉
When it came time to strain the custard I ran into a slight problem. Without a cheese cloth I thought I’d use a coffee filter, but the custard was just too thick. So I just went with a mesh strainer. It was able to catch most of the coffee grounds, but not all of them so there are flecks of coffee deliciousness throughout the ice cream. As coffee grounds are edible, I left them in my frozen treat; they provide a little texture to each bite. Stuart really enjoyed the addition of the coffee grounds. If you don’t want the texture, I might suggest straining the custard before letting to cool completely in the fridge. I don’t know if that would help, but my engineering brain thinks it would.
Coffee Ice Cream
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 3/4 C sugar, divided
- 1/2 C coffee grounds
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 4 large egg yolks
- In a saucepan over medium heat combine the milk, cream, coffee, 1/2 C sugar, salt, and vanilla. Heat, stirring occasionally, to 175 degrees.
- Meanwhile, whisk together the egg yolks and remaining 1/4 C sugar.
- Temper the egg yolks by whisking in 1/4 C of the hot milk mixture. Add 1/4 C at a time until you’ve added 1 C of cream. Continuously whisking. You can now pour the yolks into the milk mixture. Whisk until the custard reaches 185 degrees, without bubbling.
- Set a bowl over top a larger bowl of ice water. Pour the custard into the iced bowl. Allow to cool for 10 minutes, stirring occasionally.
- Cover custard and put in the refrigerator for 4-24 hours.
- Strain the cooled custard through a cheesecloth to remove the coffee grounds.
- Follow your ice cream maker’s instructions to churn the custard into a beautiful homemade ice cream.
*This recipe was adapted from Christina at http://sweetpeaskitchen.com/2013/05/mocha-chip-ice-cream/*