The summer I was eight, my family moved from Trinidad to Caracas, Venezuela. We lived for a little while in a hotel while we waited for our rental house to be ready for move in. It became a ritual for my mom to take us for a treat each afternoon at a nearby pastelería that also served ice cream. She could get a café con leche and my sisters and I would get ice cream. I always chose coffee. Always. I am not much of a sweet eater, despite all the baking that goes on around here, but coffee ice cream is my all-time favorite.
Last week I shared a savory recipe - Rump Steak with Wine-Balsamic Coffee Glaze
from Patricia’s wonderful coffee-centric book with the promise of the coffee ice cream soon and here it is!
Reprinted with permission. Metric conversions are my own. Any adaptations are in parentheses. The method is rewritten in my own words with some modifications.
Ingredients for 1 hefty pint or about 2 1/3 cups of ice cream
1 1/2 cups or 355ml heavy cream
1 1/2 cups or 355ml 2% milk
2/3 cup or 130g granulated sugar
1/4 cup or 50g brown sugar
3 egg yolks (I used four by accident.)
2 tablespoons instant coffee granules (I used espresso powder.)
1/8 teaspoon salt
1 teaspoon vanilla extract
Equipment needed:
Ice cream maker
Method
Whisk the cream, milk, brown sugar, white sugar, egg yolks, coffee, and salt together in a large heavy-bottomed pot, off the stove.
Put it on the stove and cook over the mixture over a medium heat, stirring constantly, until you are sure the brown sugar has dissolved and the mixture has thickened. This takes about seven or eight minutes.
Remove from the pot from the heat and stir in the vanilla extract.
Add ice and some water to a large bowl and set another bowl inside of it.
Strain your thickened mixture into the inside bowl and stir until it is cool.
Cover the surface of the mixture with cling film and refrigerate until it is completely cold.
Transfer your mixture to an ice cream maker and follow the manufacturer's instructions.
When the ice maker is done, put the ice cream into an airtight container and put it in the freezer.
Freeze to desired hardness and serve. For best consistency, freeze overnight.
Enjoy!
Or check out her inspired ice cream today. It's made with Crème Brûlée Stout!
Plus, my friend, Kirsten from Comfortably Domestic, has a low fat option today: Strawberry Colada Frozen Yogurt. Isn't the color just gorgeous?!
Reprinted with permission. Metric conversions are my own. Any adaptations are in parentheses. The method is rewritten in my own words with some modifications.
Ingredients for 1 hefty pint or about 2 1/3 cups of ice cream
1 1/2 cups or 355ml heavy cream
1 1/2 cups or 355ml 2% milk
2/3 cup or 130g granulated sugar
1/4 cup or 50g brown sugar
3 egg yolks (I used four by accident.)
2 tablespoons instant coffee granules (I used espresso powder.)
1/8 teaspoon salt
1 teaspoon vanilla extract
Equipment needed:
Ice cream maker
Method
Whisk the cream, milk, brown sugar, white sugar, egg yolks, coffee, and salt together in a large heavy-bottomed pot, off the stove.
Put it on the stove and cook over the mixture over a medium heat, stirring constantly, until you are sure the brown sugar has dissolved and the mixture has thickened. This takes about seven or eight minutes.
Remove from the pot from the heat and stir in the vanilla extract.
Add ice and some water to a large bowl and set another bowl inside of it.
Strain your thickened mixture into the inside bowl and stir until it is cool.
Transfer your mixture to an ice cream maker and follow the manufacturer's instructions.
When the ice maker is done, put the ice cream into an airtight container and put it in the freezer.
Freeze to desired hardness and serve. For best consistency, freeze overnight.
Enjoy!
Pin this Coffee Ice Cream!
Plus, my friend, Kirsten from Comfortably Domestic, has a low fat option today: Strawberry Colada Frozen Yogurt. Isn't the color just gorgeous?!
