Two of my vices combined: coffee and ice cream. Every chef I know thoroughly abuses caffeine on a regular basis – especially during the weekend rush. Couple that familiar high with creamy, comforting ice cream and you have a real winner: Coffee Ice Cream.
Coffee Ice Cream
Ingredients
Coffee Ice Cream
- 1 cup ground coffee
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup sugar
- Teaspoon instant espresso
- Tablespoon hot water
- 5 ounces egg yolks
Instructions
-
In a heavy bottomed pot, combine dairy, ground coffee, and half of the sugar.
-
Heat gently to just below scalding.
-
Separately, dissolve espresso into water.
-
Add the yolks and remaining sugar and whisk until pale and fluffy.
-
Once the liquid is very hot, pour slowly over the egg mixture while whisking constantly.
-
Let sit for about two minutes.
-
Pour new mixture back into the pot and cook over medium heat, stirring slowly but constantly, until thick and shiny.
-
Strain through a fine mesh device and chill completely.
-
Spin according to ice cream machine instructions.
Vegan Coffee Sorbet
Ingredients
- 1/2 cup finely ground coffee or instant espresso
- 650 grams water
- 3/4 cup sugar
Instructions
-
Heat all the ingredients together until fully incorporated and smooth.
-
Do not boil.
-
Chill and spin according to ice cream machine instructions.
One thought on “Coffee Ice Cream”
I can vouch for that coffee addiction. Or love. But addiction is a more honest word! 🙂 Love this recipe, bookmarking it for the future!