Coffee Ice Cream

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Today is National Coffee Ice Cream Day!! Let’s celebrate by making some deliciously easy coffee ice cream, from Max Falkowitz over at Serious Eats!
I love to eat coffee ice cream, but could never find a recipe that I liked enough to make again. Either they were too creamy with not enough coffee, or vice versa. This recipe is different, it was so easy and I love that it’s using actual coffee grounds and not brewed coffee.
After reading the reviews, I noticed that many people had an issue with the coffee grounds not being streamed out of the ice cream, creating a bitter aftertaste. Besides, who really wants to chew on coffee grounds? Not me. So I decided to use the mesh strainer bag that came with my Pampered Chef deluxe cooking blender. I put the coffee grounds in there, and it worked like a charm. We have all of that beautiful coffee taste, without any chewy or bitter grounds. It was a perfect balance of creamy and smooth coffee, and If you are a coffee lover, I know that you will love this recipe!
Let’s get started with what you’ll need:

6 large egg yolks
3/4 cup sugar
5 tablespoons medium grind coffee
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 teaspoon kosher salt

First, you’ll want to whisk the egg yolks and sugar together in a pan that has a heavy bottom. This helps to ensure that everything cooks evenly, which is why I used my Enameled Cast Iron Skillet, which I now use at least once a day, because everything cooks so evenly in it.

When the eggs and sugar are fully mixed together, stir in the cream and milk making sure that everything is fully incorporated.

That’s when I added my mesh strainer bag filled with five tablespoons of coffee. I just placed it in and moved it around to ensure that it was so through, without any coffee grounds in the mixture.

Next, cook the mixture over medium low heat making sure that you whisk often. You’ll want the mixture to come to 170°F, but if you’re standing there and whisking it you’ll notice it starts to turn into custard. To test this, I like to take a wooden spoon and stir it and swipe my finger across the back of the spoon. If it leaves a clean line in the middle you’ll know it’s ready.

Turn off the heat, and if you’re adding the salt this is the time to do it.

Strain the custard through a fine strainer, and you can chill it either in an ice bath or place your container in the refrigerator.

Check the temperature, and when it reaches 40° F then you’re ready to use your ice cream maker.
With my ice cream maker I made sure that the base was frozen at least 24 hours before using, and then I just put the top on press power and set the timer to 35 minutes. It was actually done a few minutes early but I let it keep turning anyway because who doesn’t like creamy ice cream? As soon as I set the timer, the paddle starts to churn and that’s when I added the coffee mixture.

I like to have harder ice cream, so I stored mine in some freezer containers.

All done!

Let me tell you, it is absolutely delicious! I hope you enjoy this recipe as much as I did. Thank you Max for a wonderful recipe, and I hope that my tip about this bag helps someone. I will definitely be making this again, please let me know if you decide to make this and how it turns out. I will post the link to Max’s delicious recipe at the bottom of this post. Please check out my video at the end. I look forward to hearing from you!

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! For the month of September, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Enameled Cast Iron Skillet used for this recipe! Let’s make great food together!