July is National Ice Cream Month and in honor of it, I chose two recipes to try. This is the first. I chose coffee ice cream because normally I’m not a big fan of it. Our family has gotten quite into the iced coffee trend, though, and we’ve been keeping a pitcher of cold coffee in the fridge for when the craving strikes. My 3-year old daughter is now a coffee lover. Usually I can sneak her a cup of mostly milk plus coffee but she steals sips from our mugs in the mornings and wants her own cold coffee when she sees us making a glass for ourselves. Even this week while at story time at Barnes & Noble, she asked for a hot coffee from the cafe. What a nut. When I was cooking the base, the aroma was spectacular. I just knew it was going to turn out delicious, and it sure did. After one taste, my husband said, “well, I think I know what I’m having for breakfast tomorrow!” The mug in the photo held about 4 scoops and the 3 of us devoured it. I don’t think the container in the freezer will last long. Hopefully until after breakfast.
Coffee Ice Cream
1½ cups whole milk
¾ cup sugar
1½ cups whole coffee beans (I used caramel-flavored beans)
Pinch of salt
1½ cups heavy cream, divided
5 large egg yolks
¼ tsp. vanilla extract
¼ tsp. finely ground coffee or espresso powder
Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat. Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour. (I didn’t have an hour to spare so 30-40 min. was enough to infuse with coffee flavor)
After steeping, return the saucepan with the coffee mixture to the burner over medium heat. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks until smooth. Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Return the egg-coffee bean mixture to the saucepan over medium high heat.
Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and ground coffee or espresso powder. Chill the batter in the refrigerator. Chill thoroughly and then freeze in an ice cream maker according to the manufacturer’s instructions.
Source: Annie’s Eats
*As for what to do with the leftover 5 egg whites? We made egg white sandwiches because egg whites and sausage patties are way healthier!