Milky and Mild Coffee Ice Cream Recipe

Homemade Organic Vanilla Ice Cream with Mint

If you’re a fan of sweet, milky lattes and the Haagen-Dazs style of mild, creamy coffee ice cream, this is the recipe for you. It’s rich and buttery with a nice kick of coffee flavor for balance and only a touch of bitterness to keep the sugar in check.

Why It Works

  • A high-butterfat base makes for a rich, creamy ice cream.
  • 2 tablespoons of ground coffee produces a noticeable but not-too-bitter coffee flavor.
  • A moderate amount of sugar keeps the focus on the coffee, not the cream.
  • YIELD:Makes 1 quart
  • ACTIVE TIME:1 hour
  • TOTAL TIME:5 to 6 hours, or overnight

Ingredients

  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons medium grind coffee
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt, or to taste

Directions

1.In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

2.Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.

3.Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer’s instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.

Special Equipment

ice cream maker

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