Coffee Ice Cream

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
Author: Joe the Baker
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
  1. In a heavy bottomed pot, combine dairy, ground coffee, and half of the sugar.
  2. Heat gently to just below scalding.
  3. Separately, dissolve espresso into water.
  4. Add the yolks and remaining sugar and whisk until pale and fluffy.
  5. Once the liquid is very hot, pour slowly over the egg mixture while whisking constantly.
  6. Let sit for about two minutes.
  7. Pour new mixture back into the pot and cook over medium heat, stirring slowly but constantly, until thick and shiny.
  8. Strain through a fine mesh device and chill completely.
  9. Spin according to ice cream machine instructions.
Vegan Coffee Sorbet
Author: Joe the Baker
  • 1/2 cup finely ground coffee or instant espresso
  • 650 grams water
  • 3/4 cup sugar
  1. Heat all the ingredients together until fully incorporated and smooth.
  2. Do not boil.
  3. Chill and spin according to ice cream machine instructions.

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