I found this recipe as part of a coffee ice-cream cake. I wasn’t keen on the entire cake but someone commented on how good the ice-cream was. And they were right. This has now become my base recipe for ice-cream. It sooo creamy and soft. Love it.
Adapted from Food52.com recipe.
- 500ml heavy cream
- 250ml milk
- 1/4 cup coffee beans, coarsely ground
- 3/4 cups sugar
- 5 egg yolks
- 2 tablespoons Kahlua
- pinches salt
- Heat 1 cup of heavy cream to just below simmering, turn off heat, add the coffee beans, and let steep for 5 minutes.
- Drain the mixture through a coffee filter and transfer it to a bowl with a strainer set over it.
- Combine the milk, remaining heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, being careful to not let the mixture boil. Stir often, and cook until the mixture coats the back of a spoon, about 10 minutes.
- Strain the mixture over the coffee-infused cream and stir to combine. Add in the coffee liqueur if using.
- Chill for a few hours in the fridge. Note: the mixture should be cold when it goes into the ice-cream machine.
- When completely chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
- Pour the ice-cream into a freezable container and pop into the freezer overnight.