Cookstr.com

Coffee Ice Cream

Updated February 23, 2016

Cookbook

Baked Explorations

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

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.

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.

CostInexpensive

Moderate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentice cream maker

Mealdinner

Taste and Texturecreamy, sweet

Type of Dishdessert, ice cream

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

Instructions

  1. To Make the Coffee Ice Cream:

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

  3. 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.

  4. 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).

  5. 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.

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

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

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