I don't have a photo to post with this entry because the photo is still inaccessible on our home laptop that won't take a charge (note to self: get your butt to MicroCenter and get this taken care of!). But I wanted to go ahead and post the recipe before I have to return the cookbook to the library.
This was my second attempt at making homemade ice cream. The first recipe I made was the easiest one I could find (a no-cook basic vanilla) just so I could get a feel for the use of my new Cuisinart ice cream maker (purchased as a 'reward' to myself for all the hard work Jason and I had put in on our flooring project over the past six months). The basic vanilla was good, but this recipe was OUT OF THIS WORLD. A custard-based ice cream really does taste richer and creamier, and while it requires a little more effort I think it was totally worth it. I also used really good coffee beans: Kona. They were pricey but I just love the flavor so much.
The recipe comes from The Perfect Scoop by David Lebovitz. The book has great recipes and is also an excellent resource about the basics behind making ice cream at home. I may have to buy this book because there are so many recipes I still want to try. This one was messy and complicated: lots of bowls and pans and careful choreography to move between them. That's what I should have taken a picture of rather than the finished product!
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee
Warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, and then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. 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, and then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer's instructions.
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1 comment:
There are not many things I like better than coffee ice cream! These days, it's a challenge to get myself to A) the grocery, or B) Jeni's Splendid Ice Creams, both of which are only a couple blocks from home... So, although odds are not good that I'll be able to make this soon, I will print it with high hopes for "someday." Thanks for sharing!
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