When we lived in St. Michaels, during the summer we would walk to a little ice cream parlor in town in the evenings. It was crazy overpriced (who am I kidding, it probably still is) but was pretty popular and would often have a line stretching out the door. We were lucky and most of the time we knew someone working there and they would give us a pretty good deal.
Here in Alabama mom and dad don't live in walking distance to a cute little ice cream parlor (that I'm aware of), which means we have to provide our own ice cream. It's easy enough to buy a carton at the store, but it's fun to make your own! Monday was mom's birthday, so we decided since it was a special occasion, we should make some to go with her cake.
So, Monday afternoon I set to work making a batch of coffee ice cream. I used a recipe for Cappuccino ice cream from a book we have called Delicious Ice Cream by Susanna Tee. I adapted it just a little bit.
It was really good! Very rich and creamy with a pretty strong coffee flavor, which I love, but if you're not a coffee fan, maybe opt for a lighter roast of coffee beans or add some extra whipped cream to mellow it out.
To make your own you'll need:
2/3 cup whole milk
2 cups heavy whipping cream
5 Tbs finely ground fresh coffee
3 large egg yolks
heaping 1/2 cup superfine sugar
Heat the milk, cream and the coffee grounds in a pan over low heat. Just before it boils, turn it off and let the coffee steep for 5 minutes or so. Strain out the coffee grounds using a coffee filter, fine sieve or a coffee press (which I found worked the best). Set your coffee milk aside.
Whisk the egg yolks and sugar together until they are a pail yellow color, then slowly add the coffee milk, stirring all the time. Transfer this mixture into a pan or double broiler and cook it over a low heat, stirring all the time, until it thickens enough to coat the back of a wooden spoon.
Let this cool for at least an hour. Once cooled, follow the instructions of your ice cream maker for churning and freezing it.
After it's good and frozen, scoop it up and serve! The book recommends serving with whipped cream, a dusting of cocoa powder and chocolate covered coffee beans, but we just had ours as is.
Next up on my ice cream making menu is salted caramel...yum! I'll let you know how it turns out!
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