I adapted Laura In the Kitchen's Coffee Chocolate Chunk Ice Cream Recipe. I omitted the Chocolate Chunks because I wanted a purely coffee flavored ice cream. This is a custard base recipe. It is best to use instant coffee because the coffee will dissolve and you won't have coffee bean chunks.
Coffee Ice Cream Print
Yields: 1 ½ quart
Ingredients:
7 large egg yolks
¾ cup granulated sugar
2 cups whole milk
1 ¾ cup heavy cream
4-5 tbsp instant coffee
¼ tsp salt
InsTRuctions:
1. Insert ice cream machine insert in
the freezer overnight.
2. In a large bowl, whisk eggs and
sugar for 3-4 minutes. The mixture
will be thick and pastel yellow in color.
Set aside.
3. In a medium saucepan on low heat,
combine milk, heavy cream, and instant coffee. Stir frequently and bring to a simmer and do not let it
boil.
I used about 3 of these.
4. Whisk 1 cup of the milk mixture into
the egg and sugar mixture. Whisk
until smooth. You want to do this
slowly and temper the egg mixture or else you will get scramble eggs. That is why it is important simmer and
not boil the milk mixture.
5. Pour the egg mixture into the
saucepan with the milk mixture and cook over low heat for 5 minutes. Stir frequently with a wooden
spoon. The mixture will thicken
and coat the wooden spoon. Draw a
line in the back of the wooden spoon, if it stays separated, its ready.
6. Using a fine sieve, strain the
mixture into a large bowl. Cover
with plastic wrap and let the plastic wrap touch the cream mixture. Refrigerate for a minimum of 6 hours or
overnight.
7. Once the mixture is ready, add it to
your ice cream machine insert that you have left in the freezer overnight. Turn the ice cream machine on and
let churn. I let it churn for
about 20-25 minutes. Follow
manufacturer’s instructions.
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