Coffee Ice Cream
User Reviews
4.8
30 reviews
Excellent
Coffee Ice Cream
Report
Cream, sugar, and coffee beans over the stove, melting the day away. I love making Coffee Ice Cream from the steamy aroma to the churning of the sweet, rich mixture. Enjoy every moment of making and eating this delicious Coffee Ice Cream!
Share:
Ingredients
- 1 ½ cups milk whole
- ¾ cup sugar
- 1 ½ cups coffee beans I used French Roast from Peet’s Coffee. You can use decaffeinated coffee as well, whole
- ⅛ tsp kosher salt Diamond Crystal brand
- 1 ½ cups heavy cream whipping
- 5 egg large yolks
- ¼ tsp vanilla extract pure
- ¼ tsp coffee finely ground
Instructions
- Gather all the ingredients.
- Heat the milk, sugar, whole coffee bean, salt, and ½ cup (120 ml) of the heavy cream in a medium saucepan until it’s warm and steamy, but NOT boiling. Once the mixture is warm, turn off the heat and cover. Remove from the heat and let steep at room temperature for 1 hour.
- Reheat the coffee-infused milk mixture on medium heat, until again hot and steamy but NOT boiling.
- In a medium bowl, whisk together the egg yolks.
- Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it.
- Transfer the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with plastic spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. DO NOT OVERCOOK (Eggs will be scrambled if you do). This can take about 10 minutes.
- Pour the remaining 1 cup (240ml) of heavy cream into a medium-size glass bowl, set on ice over a larger bowl.
- Set a mesh strainer on top of the ice bathed heavy cream bowl and pour the warm egg yolk mixture into the heavy cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mixed in the vanilla and the finely grated ground coffee. Stir until cool over the ice bath and chill the mixture thoroughly in the refrigerator.
- Pour the mixture into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes).
- Pour into an airtight container and freeze until firm, about 4-5 hours.
Notes
- If you don't have an ice cream maker, click here.
- Recipe from A Cup of Mascapone, originally from The Perfect Scoop by David Lebovitz.
Nutrition Information
Show Details
Serving
1QT
Calories
2312kcal
(116%)
Carbohydrates
181g
(60%)
Protein
32g
(64%)
Fat
167g
(257%)
Saturated Fat
97g
(485%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
51g
(255%)
Cholesterol
1448mg
(483%)
Sodium
475mg
(20%)
Potassium
848mg
(18%)
Sugar
169g
(338%)
Vitamin A
7067IU
(141%)
Vitamin C
2mg
(2%)
Calcium
757mg
(76%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 2312 kcal
% Daily Value*
| Serving | 1QT | |
| Calories | 2312kcal | 116% |
| Carbohydrates | 181g | 60% |
| Protein | 32g | 64% |
| Fat | 167g | 257% |
| Saturated Fat | 97g | 485% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 51g | 255% |
| Cholesterol | 1448mg | 483% |
| Sodium | 475mg | 20% |
| Potassium | 848mg | 18% |
| Sugar | 169g | 338% |
| Vitamin A | 7067IU | 141% |
| Vitamin C | 2mg | 2% |
| Calcium | 757mg | 76% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
