Monday, January 18, 2016

Coffee Ice Cream

As I've mentioned before, my favorite style of ice cream is "Philadelphia," which is just milk, cream, sugar and whatever flavoring you want to add (e.g., vanilla, chocolate, strawberry, green tea, etc.) - NO EGGS! I prefer the light, clean taste of this style of ice cream versus that of the richer and typically sweeter custard-style ice cream. Next to vanilla, coffee is my favorite flavor, so I came up with this version of a Philadelphia-style coffee ice cream. I like strong coffee so I prefer to use a dark roast, but feel free to substitute with a medium roast for a mellower flavor. 


Ingredients:
1 cup whole milk
2 cups heavy cream
1/2 cup sugar
2-3 tbsp. medium grind coffee, depending on how strong you like your coffee (my fav is French or Vietnamese dark roast)

Pinch salt

1. Combine all ingredients except salt in a saucepan and heat over medium heat until the mixture is just barely up to a simmer (around 170F). 

2. Turn off heat and stir in a pinch of salt. 

3. Let the mixture steep at least 30 minutes or until it is cooled to room temperature.

4. Strain the mixture into a bowl, cover, and refrigerate until very cold (at least 6 hours or preferably overnight). 

5. Process in ice cream maker according to manufacturer's directions, typically around 20-30 minutes. Spoon ice cream (should be just a little firmer than soft serve) into a container, cover and freeze until firm.

6. To serve, take the container of ice cream out of the freezer and let sit at room temperature about 5 minutes before scooping. 





Combine all ingredients together in a saucepan over medium heat and bring to barely a simmer (around 170F). Remove the pan from the heat and stir in a pinch of salt. Let mixture sit for at least 30 minutes or until cooled to room temperature. 

Strain the mixture into a bowl, cover and refrigerate at least 6 hours or preferably overnight until it is very cold. 

Pour the mixture into an ice cream maker and process according to manufacturer's instructions (should be done in 20-30 minutes - mixture should have texture of soft serve ice cream). Pour the mixture into a container, cover and freeze another couple hours or until firm. 


Take the container of ice cream out and let sit at room temperature for a few minutes so that it's not rock hard before scooping into serving bowls. 

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