Coffee Ice Cream

Coffee Ice Cream

  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3 tablespoons espresso powder
  • 1/2 cup light brown sugar
  • 6 egg yolks
  • 1 teaspoon vanilla
  • 1 tablespoon vodka or coffee liqueur

In a saucepan, whisk together the cream, milk and espresso powder.  Gently warm over medium heat, just until the cream simmers around the edges but is not boiling.  In a separate bowl, whisk together the sugar and egg yolks.  Ladle a cup of the hot cream into the sugar/egg yolks and whisk to temper the eggs; scrape the mixture back into the saucepan.

Cook the custard over medium heat, whisking constantly, until thickened enough to coat the back of a spoon, about 5-7 minutes.  Remove from the heat and whisk in the vanilla and liqueur.  Pour through a mesh strainer into a bowl to remove any bits of cooked egg.  Cover with plastic wrap resting right against the surface of the custard; refrigerate overnight.

Churn the custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts.


Recipe from Curly Girl Kitchen
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