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.
- 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
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.