Coffee Ice Cream

If you like coffee or enjoy the occasional coffee flavoring in a frappuccino then you will LOVE this ice cream. This is the first time I have (successfully) made a custard-based ice cream and man! it is totally worth the extra time and effort. The addition of the egg yolks to the heavy cream creates an even creamier frozen dessert and steeping the whole coffee beans in the cream results in the PERFECT flavoring of coffee. Best ice cream ever! You will want to prepare this ice cream hours or even a day in advance as it requires a lot of cooling and warming and steeping time. 

I can't wait to try a slice of the Mississippi Mud Pie I filled with this ice cream. Divine, I'm sure! 

Coffee Ice Cream

Ingredients

1½ cups whole milk

¾ cup sugar

1½ cups whole coffee beans

Pinch of salt

1½ cups heavy cream, divided

5 large egg yolks

¼ tsp. vanilla extract

¼ tsp. finely ground coffee or espresso powder

Directions 

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.  

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat. 

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator (overnight is preferable) and then freeze in an ice cream maker according to the manufacturer’s instructions. 

Sources: The Perfect Scoop and Annie's Eats