Let it be known that there are only 2 kinds of ice cream that I care to eat. Coffee and Black Raspberry and maybe ice cream with ginormous solid pieces of peanut butter in it too. So 3. 3 kinds of ice cream.
So I made coffee ice cream. Lucian and I really absolutely love this ice cream. It’s like an ice coffee with loads of cream. Wesley is a party pooper and won’t have anything to do with coffee. He likes the smell of it and that’s where his interest of coffee flavored things departs. That’s okay, I like it enough for both of us.
I used to work at a restaurant that had the best coffee ever. I couldn’t get enough of it. It was from Keck’s. If I could get my hands on a box of that coffee I would be on a month long caffeine high. It was super strong and just the best tasting.
Do you see those speckles of goodness all throughout the ice cream? That’s a good ol’ vanilla bean. A vanilla bean will really bump up the flavor of any ice cream. Highly recommend adding one, but if you don’t have any on hand, vanilla bean paste will do the job.
- 1 cup milk
- 3 cups heavy cream
- 1 cup granulated sugar
- 1 vanilla bean
- 5 egg yolks
- 1/2 cup whole coffee beans , coarsely chopped
- In a large bowl, add milk, cream, and chopped coffee beans. Cover with plastic wrap and place in the fridge over night.
- Add sugar to the coffee bean and milk mixture. Place it in a medium saucepan over medium heat. Cut the vanilla bean in half and run the dull side of your knife down the insides of the bean. Put the scrapings in the cream mixture and the cut open vanilla pod also.
- Bring the milk up to almost a boil. Once small bubbles form around the edge of the saucepan, the cream mixture is ready.
- In a separate medium bowl, whisk the egg yolks.
- Add 1 cup of the hot cream mixture into the egg yolks and whisk until combined.
- Pour the yolk mixture into the saucepan with the rest of the cream mixture.
- Reheat the mixture until the cream thickens and coats the back of a wooden spoon. Remove from the heat and let cool for about 30 minutes.
- Strain the mixture to remove the chopped coffee beans and vanilla bean pod.
- Place in a large bowl and cover with plastic wrap. Place in the fridge for an hour or cool in an ice bath. I place mine in the fridge over night.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
What’s your favorite ice cream flavor?