I was never a coffee drinker, at work I would start my day with water or tea while everyone else was crowding around the coffee maker waiting….and waiting….and waiting, not so patiently might I add, for their morning jump-start. It was like their drug, but I guess for our employer’s sake this was not a bad drug to be addicted to.
After I had my son, I became one of the addicts. I would skulk around the office pantry waiting for the “coffee people” to make the good stuff. Like a drug addict. The office coffee was horrid to say the least, I would skip it if that’s all that was around and drive my tired butt to Wawa to get a latte. The “coffee people” usually made their special stuff around 9:30-10:00 so some mornings were tough unless I made a coffee run on the way to the office.
Now that I’m home all day, I make it myself and have become quite the coffee snob. When I decide to try something new and it doesn’t work out, it can ruin my whole day. Ok, so not the WHOLE day but I’m very disappointed when I buy something that is less than stellar. Coffee is expensive and you want to get your money’s worth.
Case in point, when I decided to make coffee ice cream I wanted to be sure that the flavor really came through….like a strong, rich cup of coffee combined with the perfect blend of cream and sugar. Something that made you go “mmmmm” when you took a spoonful. This is that ice cream.
Most recipes call for brewed coffee or espresso powder. I felt like the extra liquid made the end product less creamy and more icy. And espresso powder…let’s not even go there.
By steeping the beans in the cream mixture, you are able to extract pure coffee flavor without the extra water leaving you with a very rich, creamy bowl of coffee goodness. This is a very strong and rich ice cream so you won’t eat as much….better for the diet! Right?
Be sure to pick a coffee bean that you know and love already because this is the real deal…like a frozen cup of that exact blend. And feel free to use decaffeinated beans. I like a small bowl of this with some freshly, whipped cream. My husband, Chris, has taken to adding a heaping spoonful to his morning coffee….not a bad plan in my opinion. The “coffee people” would love this idea!
And while you enjoy your extra, rich morning coffee, don’t forget to enter to win the Tiny Food Party giveaway! Entries must be in by November 30.
Coffee Ice Cream
Makes a little less than 2 quarts
3 cups whole milk
2 cups sugar
2 cups coffee beans, whole (DO NOT GRIND!)
3 cups heavy cream
a pinch of salt
8 large egg yolks
3/4 teaspoon vanilla extract
In a medium saucepan, heat the milk, sugar, coffee beans, salt and 1 1/2 cups of the cream until hot but not boiling, stirring occasionally. (The coffee beans create a “lid” so you want to make sure the milk is not scalding on the bottom, the stirring releases some of the steam.) Remove from heat and steep at room temperature for approximately an hour.
Once the mixture has cooled, pour the remaining 1 1/2 cups of cream into a medium bowl set in a larger bowl of ice water. Set aside.
Reheat the milk mixture over medium heat (do not boil). In a small bowl, which together the egg yolks. Temper the eggs by slowly whisking 2 cups of the hot milk mixture into the egg yolks a cup at a time. Slowly pour the warmed egg yolks back into the saucepan.
Over medium heat, stir the mixture constantly with a heat-resistant spatula being sure to scrap the bottom and sides of the pan thoroughly until the mixture thickens and coats the back of a spoon, approximately 15 minutes.
Strain the custard through a mesh strainer into the chilled cream and stir. Be sure to press on the beans to strain all the liquid. Stir in the vanilla and stir to combine.
Chill the custard mixture in the refrigerator for a minimum of an hour and up to 8 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.