Friday! Ice Cream! And this flavor, you can definitely serve for breakfast.
To start, whisk the milk, cream and sugar, and add the whole bean coffee. Now, this is the real deal, you can use decaf beans and decaf instant coffee, so you can eat this after 9am. Or you can just be adventurous and eat it at 8:30 at night and see what happens. (I’ll get back to you on the outcome.)
Over medium high heat, bring this mixture to just a simmer, and take off the heat for one hour. Lean your head over the pot, and just breath deep. In. Out. In. Out. It’s heavenly.
As the hour is approaching, separate the eggs, and add the sugar.
Whisk until creamy.
At the one hour mark – I mean, if it’s a little less or a little more, it’s a-okay – using a small ladle, temper the eggs adding the cream one ladle at a time and whisking until combined.
Return the mixture to the pot, and back to the stove. On medium heat, using wooden spoon, stir constantly for five minutes. You know the custard is set when you can run your finger on the back of the spoon, and the custard doesn’t drip.
Using a mesh strainer or sieve, strain the custard. Let stand in a glass bowl for one hour. Again, a little more, or a little less is okay. This is just to give the custard a minute (or hour) to cool before putting it in the fridge.
Just before covering to put in the fridge, add instant coffee and salt. Stir to combine. (Note the notes to myself about what to add, and the time, so I don’t forget.)
The custard needs to chill for 8 hours or more before going in an ice cream maker. After 8 or more hours have passed, follow the directions to your ice cream machine.
Store in the freezer in an airtight container. All homemade ice cream is best consumed within five days, but I have kept many for up to two weeks and the flavor is just as delicious.
Coffee Ice Cream
Makes one quart
1 c milk (2% or whole)
2 c heavy cream (pasteurized, over ultra pasteurized is best for making ice cream, but it can often be hard to find in your local grocery store)
2/3 c sugar, divided
1 c whole coffee beans
6 egg yolks
2 T instant coffee
pinch of salt
In a medium size sauce pot, combine the milk, heavy cream, 1/3 cup sugar, and the coffee beans. Bring to just a simmer and remove from the heat. Let stand for one hour.
Whisk together the egg yolks and 1/3 cup sugar until light and creamy. Using a ladle, temper the eggs into the cream mixture, adding one ladle at a time, whisking constantly, until all is combined.
Return the mixture back to the pot. On medium heat, using a wooden spoon, stir the mixture constantly for five minutes. When you can run your finger on the back of the spoon, and the custard doesn’t drip remove from the heat. Strain.
Let stand for one hour at room temperature. Add in the instant coffee and salt. Cover and let chill for a minimum of 8 hours. After 8 or more hours have passed, follow the directions to your ice cream machine.
Store in the freezer in an airtight container.