I got an ice cream maker last month and I didn’t buy any ice cream cookbook. And I have never seen an ice cream maker before until one was delivered to my doorstep. And I did the unspeakable, I used the unit without reading the manual that came with it. Naturally, I got all panicky when my sorbet was still as runny as melon juice. I was in the verge of tears, worrying that I have spent that stupid amount of money on a broken machine. Then I manned up, googled coffee ice cream and this one popped right on top. Or second, I couldn’t remember, but it was pretty high top. Simply Recipe’s post on David Lebovitz’s ice cream book, The Perfect Scoop. I read it more than 10 times, word by word, and tried it out. It turned out perfect the first time. Then the second time I added a couple of spoonfuls of Amarula cream. Another batch of heaven in the freezer.
Mother complains loudly about how rich and sweet it was. I really didn’t want to ruin the recipe that is so perfect already. The next time I made this, I had to bake fresh rolls so she could enjoy the ice cream with bread rolls.
And yes, I am ashamed of “stealing” David’s recipe off the web. But I am buying the book. Really.
These are the ingredients. Fresh coffee beans, egg yolks, sugar, heavy cream and milk. Salt, vanilla extract and finely ground coffee.
In a medium saucepan, combine milk,
1/3 of heavy cream.
Sugar and a pinch of salt.
Bring all these to steamy hot but not boiling.
When the mixture is warm, cover the pan and let steep in room temperature for an hour.
For the remaining cream, put it in a medium metal bowl, set on ice over a larger bowl with a strainer on top. Set aside.
After an hour, bring the coffee bean mixture back on to the stove and re heat it until steamy but not boiling, again.
Whisk egg yolk in a separate bowl.
Slowly pour coffee bean mixture into the egg mixture and whisking quickly so that the warm milk temper the yolk instead of cooking it.
Pour everything into the yolk bowl.
Pour everything back into the pan and cook over low heat with heat proof spatula, preferably flat bottom. I don’t have it, so I had troubles scraping the bottom of the pan for egg residue.
Cook over steady heat for about 10 minutes.
It is done when you can run your finger across the spatula and can see a line forming.
Pour the coffee mixture into the iced cream. Use a spoon to push the the mixture through the strainer to get every single drop of the delicious coffee-infused-cream
Add vanilla extract and fine ground coffee.
Stir well until everything mixed together. Let chill thoroughly in the refrigerator. I spent 2-4 hours chilling
Transfer the chilled mixture into container of an ice cream maker.
Process according to instructions. Sit back and relax.
I set the process time to 60 minutes. At the end of the ring, transfer the ice cream to an airtight container and freeze for at least 2 hours.
I really love this. Little bites of heaven.
David Lebovitz's Coffee Ice Cream
330 g whole milk
175 g sugar
120 g whole coffee beans
Pinch of salt
330 g heavy cream
5 egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
In a saucepan, heat milk, sugar, coffee beans, salt, and 110 g cream until steamy, but not boiling, about 5 minutes. Once the mixture is warm, remove from the heat, cover and let steep at room temperature for 1 hour so that the beans slowly infused the milk.
Pour the remaining 220 g cream into a medium sized metal bowl, set on ice over a larger bowl with a strainer rested on top. Set aside for later use.
Reheat the milk and coffee mixture, until again steamy but not boiling. This will take about 5 more minutes.
Lightly whisk egg yolks in a separate bowl. Pour the heated milk and coffee mixture slowly into the egg bowl, whisking quickly and constantly so that the yolks are tempered by warm milk. If you do this too quickly, the egg will be cooked.
Stir the mixture constantly over medium heat with a spatula. Scrape the bottom as much as you can because the some of the egg yolks would separate from the custard and form thin layer of deposit at the bottom of the saucepan.
Cook the mixture over low heat until it thickens and coats the spatula, about 10 minutes. The mixture is done when you run your finger across the spatula, the mixture forms line and won't run.
Pour the mixture into the cream through strainer. Discard the beans and mix in vanilla, ground coffee and coffee liquor (if using).
Chill the mixture thoroughly in the refrigerator for 2-4 hours, then freeze it in your ice cream maker according to the manufacturer's instructions.
Simply Recipe’s Coffee Ice Cream – original post
David Lebovitz Ice Cream Making – for more ice cream recipes