Mrs. Regueiro's Plate: Coffee Ice Cream

Friday, August 12, 2011

Coffee Ice Cream

During my awesome college years, I worked as a barista in a coffee shop. Nope, it was not that coffee shop that ends in ****bucks. It was a decent paying job, I worked the early crack of dawn morning shift, and best of all I had all the free coffee perks. Cafe lattes, cappuccinos, mochas, Americanos, espressos and numerous other crazy concoctions that allowed me to have enough caffeine to help study/cram/party many nights away. You can say that coffee and I became best friends.

I think my college coffee-filled days might have taken a slight affect on me because I crave/love/need coffee everyday. Naturally, I look forward to my morning cup of coffee because it is the perfect and only way to start my day. If I don’t have my morning cup of coffee, I sometimes get headaches. It’s probably from the lack of caffeine. Coffee and I can never break up, it would be a disaster.

If I were ever to take a small break away from coffee, it would be for this dessert – coffee ice cream. Coffee ice cream can be my secret best friend. I loved making my own homemade batch for whenever I had the coffee craving or just because I love ice cream. This coffee ice cream has a rich and indulgent flavor and it’s absolutely sublime. Plus, I used a batch of the Godiva Chocolate truffle coffee beans that I received from Foodbuzz to add an extra sweet chocolate kick.

Coffee and ice cream, totally perfect for each other.

Coffee Ice Cream 3

Coffee Ice Cream
Adapted from The Perfect Scoop
Printable Recipe
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
½ teaspoon coffee liquor or (vanilla extract)
¼ teaspoon finely ground coffee


Preparation:


In a medium saucepan over medium-high heat, warm the milk, sugar, coffee beans, salt and ½ cup of the heavy cream. Once the mixture starts to bubble, cover and remove from heat. Let steep at room temperature for 1 hour.


Bring the saucepan back to medium high heat. Pour the remaining 1 cup of heavy cream into a large bowl and place a large mesh strainer on the top. In a separate bowl, whisk the egg yolks until smooth and once the coffee mixture has become warm again - temper the egg mixture with a cup of the coffee mixture.

Whisking constantly so that the eggs don’t curdle, and then add the mixed egg mixture into the saucepan.
Cook the mixture, making sure to stir constantly and scrape the bottom until the mixture has thickened like custard. Test it by placing a spatula (it should coat it evenly). Pour the custard through the strainer and mix to combine. With a wooden spoon, press the coffee beans in the strainer to extract as much of the coffee flavor you can get. Discard the beans. Mix in the coffee extract or vanilla extract and stir in the finely ground coffee.


Cover the bowl with saran wrap and chill the mixture in the refrigerator until completely cool, about 1 hour. When ready to prepare ice cream, freeze in your ice cream maker according to the manufacturer's instructions. Place in a freezable container.


Yield: 1 quart

Note: As part of the Foodbuzz Tastemaker Program, I received Godiva Coffee. However, all views and opinions expressed here are my own.

Review: Rich and creamy, and perfect for coffee lovers. I bought CafĂ© Britt coffee liquor in Costa Rica and can be easily bought online, or you can substitute it for vanilla extract or use other coffee liquors, too. Be on the lookout for a fun spin using this recipe and Godiva coffee, but if you are clever enough you can probably already guess what it is. 

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