Although it's true that vanilla is still the most popular ice cream, we love the deep flavor of coffee ice cream in the summer. Adding egg yolks yields a richer texture than Early American ice-cream recipes could produce. Use the best dark-roast beans you can find for superior flavor.
Photo/Art by Keller + Keller
3/4 cup whole dark-roast coffee beans
2 cups whole milk
1 cup granulated sugar
6 large egg yolks
2-1/2 cups heavy cream
1/4 teaspoon vanilla extract
First, grind the coffee beans to a very coarse consistency and set aside.
In a large saucepan, warm the beans, milk, and sugar over medium heat, stirring continuously, until lightly steaming but not boiling. Turn the heat off and steep 30 minutes; then strain the liquid well through a fine-mesh strainer or cheesecloth, and set aside.
In a medium-size bowl, whisk the egg yolks until pale yellow. Slowly drizzle in the coffee/milk mixture, whisking continuously. Once mixed, pour into a clean saucepan. Stir continuously over low heat until the mixture begins to thicken and coats the back of the spoon, or until the temperature reaches 175°, about 10 minutes.
Remove from the heat and let cool 15 minutes, stirring occasionally. Once cooled, whisk in the heavy cream and vanilla extract. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Pour into an ice-cream maker and prepare according to the machine's instructions.
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