Making ice cream doesn’t have to be complicated. Here is a recipe for delicious coffee ice cream. Thanks to the caffeine, it is not only tasty but also refreshing.
Ingredients:
- 4 large egg yolks
- 1/2 cup whole coffee beans
- 2 cups of heavy cream
- 1 cup half and half
- 3/4 cup packaged light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Method:
In a medium saucepan, combine the heavy cream, half and half, whole coffee beans, brown sugar and salt. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil. Remove from the heat and allow to infuse for about 15 minutes.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm Carem mixture into the yolks, whisking constantly to temper the yolks.
Gradually pour the tempered egg mixture back into the saucepan with the remaining carem mixture, whisking constantly.
Return the saucepan to the heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the pan from the heat and strain the mixture through a fine sieve into a clean bowl to remove the coffee beans. Stir in the vanilla extract.
Cover the bowl with cling film and press the cling film directly onto the surface of the custard to prevent a skin forming. Chill in the fridge until completely cold, at least 4 hours or overnight.
Once chilled, pour the custard into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
