Coffee ice cream
The taste of coffee has always been one of my favourites. Even when I was little I would try to trick my grandparents into letting me have some. I used to tell them that some obscure symbol on the coffee tin meant that it was approved for children consumption. But it isn’t just the taste of it. There are many times when the scent alone is enough. Getting a deep lungful of fresh coffee smell can be as satisfying as a strong dose of caffeine. Obviously the same applies to anything coffee flavoured. Cakes, muffins, cookies, candy. And of course, coffee ice cream. While I try to not discriminate against any type of coffee, be it instant or bean, I tend to agree with purists that bean is the true form. This recipe requires ground bean coffee for that authentic rich taste. However, instant varieties shouldn’t be dismissed either. They well deserve their existence just for convenience alone.
It needs to be mentioned that even though almost any ice cream recipe I have come across claims it can be done by hand, I can’t remember ever trying it that way. I have had a simple ice cream maker for years and unless you are going for a full automatic digital type, they are not expensive. However, if you just can’t get your hands on any ice cream maker fast enough, then most recipes suggest taking the container with the ice cream out of the freezer and whisking it or stirring with a fork to break up ice crystals a few times during the chilling process. Sounds a little more tedious but still completely doable.
Coffee ice cream ingredients:
- 6tbsp fine ground coffee
- 4 egg yolks
- 75g sugar
- 1tsp cornflour
- 150ml full-fat milk + 150ml cooking cream (20%)
- 150ml whipping cream (35%)
Directions:
- Pour 250ml of boiling water over 6tbsp ground coffee and leave to cool before straining (I like to add a few spoons of filtered coffee mush back into the liquid coffee for the texture and that specked look in the ice cream) and chilling.
- Combine 4 egg yolks, 75g sugar and 1tsp cornflour in a bowl and whisk until thick.
- Meanwhile bring 150ml milk and 150ml cooking cream to boil in a medium pan. Remove from heat and slowly pour over the yolks while whisking constantly.
- Return the mixture to the pan and stir over slow heat until custard thickens.
- Take the custard off the heat and cover closely with cling film. Chill very well along with coffee and whipping cream.
- Once chilled, combine the strained coffee with 150ml whipping cream and add to the custard. Pour the mass into your ice cream maker and let it churn until it can be scooped into a container.
Serve topped with coffee beans, nuts or anything else that calls to you.
