it’s ice cream making season again! and there’s nothing like homemade ice cream in terms of freshness and custardy goodness. i bought a new bag of coffee beans and decided to polish off the old bag by making it into some coffee ice cream. the ingredients are quite simple, but there is a good deal of simmering cooling, whipping, simmering and more cooling involved. so plan in advance!
Coffee Ice Cream
(makes about 1-1.5 quarts)
|Coffee Beans||3 tbsp (i used black cat classic espresso)|
|Half and Half||4 cups|
- Grind up coffee beans into fairly large chunks.
- Pour half and half into a large saucepan. Add in 1/2 cup of sugar and the coffee beans.
- Bring to a simmer over medium-high heat. Stir intermittently to ensure that the sugar is dissolved.
- Once it begins to bubble, turn off heat and let the mixture steep for 1 hour.
- After 1 hour, whisk together egg yolks and 1/4 cup sugar in the bowl of your stand mixer at medium speed. Whisk until the yolks are slightly thickened.
- With the mixer set at its lowest speed, add in 1/2 cup of the coffee-milk mixture. Whisk for 20 seconds, then add in the rest of the milk mixture, rum and salt. Mix until well-combined.
- Set a strainer over a clean saucepan and pour the egg-milk mixture into the saucepan.
- Prepare an ice bath and set a medium sized bowl on top of the ice bath.
- Put the saucepan over medium heat. Stir constantly, scraping the sides with a wooden spoon, until a custard forms. The custard is ready when it coats the back of the spoon. ( To test, take your finger and draw a line through the custard on the back of the spoon. The custard on the sides of the line will stay put. )
- Strain the hot custard into the bowl set atop of the ice bath.
- Keep stirring the strained custard until the steam begins to dissipate.
- Refrigerate until cold.
- Pour the custard into an ice cream maker and follow the machine’s instructions for making ice cream.