← Back to Search Results
Coffee Ice Cream Recipe-20327

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

The refrain is familiar and consistent. When people find out I own a bakery, they comment, “I could never own a bakery, I would be too tempted to eat everything all the time.” I feel the exact same way about the owners and managers of ice cream parlors. I could easily eat a gallon of ice cream. It is such a problem for me that I often walk the streets of New York taking nonlinear routes to avoid certain ice cream outposts. As ice cream and coffee are two of my favorite vices, it seems natural that I like them even better together. At Baked, we are advocates of the Portland coffee roasters, Stumptown.

Yield: One quart

Ingredients

  • 6 egg yolks
  • 1¾ cups heavy cream
  • 2 cups whole milk
  • ¾ cup sugar plus 2 tablespoons
  • 1 teaspoon salt
  • 3 tablespoons instant espresso powder
  • 1 tablespoon Kahlua

Directions

To Make the Coffee Ice Cream:

Put the egg yolks in a large heatproof bowl and set aside.

In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.

Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly. Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).

Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the Kahlua, and let mixture cool to room temperature.

Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.

Pour into an ice cream machine and freeze, following the manufacturer’s directions.

Notes

I religiously reiterate the following: Ground espresso is not the same as instant espresso. Ground espresso does not dissolve in liquids, and it produces baked goods and ice cream with a gritty texture while instant espresso dissolves completely resulting in smooth textured baked goods and ice cream. I use the Medaglia D’Oro brand of instant espresso powder, and a small jar will last you for many baking cycles.


© 2010 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

351kcal (18%)
121mg (12%)
0mg (1%)
291mcg RAE (10%)
174mg
14mg
5g
26g
0g
28g
235mg (78%)
344mg (14%)
14g (72%)
25g (38%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
living-raw-food Living Raw Food
by Sarma Melngailis
martin-yans-china Martin Yan's China
by Martin Yan
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?