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Creamy Coffee Ice Cream

by in Jul 2014

Total Time: 30 minutes

Hands On Time: 1 hour plus 4-12 hours' chilling

Yield: 1-1/2 quarts

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.
Creamy Coffee Ice Cream
Photo/Art by Keller + Keller

Ingredients:

  • 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

Instructions:

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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Updated Monday, June 16th, 2014
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2 Responses to Creamy Coffee Ice Cream

  1. Jennifer July 20, 2014 at 7:21 pm #

    Great recipe! My 11 year old son and I made this on the weekend and it is so good! He did most of it himself and is quite proud of a very successful result.

    • Aimee Seavey July 21, 2014 at 9:35 am #

      We’re so glad you and your son enjoyed it, Jennifer! I know I enjoyed the many test batches in my kitchen… :)

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