Coffee Ice Cream

My inaugural recipe is going to be a simple one, but it’s the perfect recipe for a Monday. Who doesn’t want (need?) a good cup of coffee on a Monday. If you’re having ridiculously hot weather like we are here, you’ll be as happy as I am to get your caffeine fix in ice cream form!

The coffee flavour isn’t too over-the-top, it is supposed to taste like coffee with cream after all so it may not be as bold as other coffee ice creams you’ve had in the past. But it is insanely creamy with a gorgeous, smooth rich texture and just the perfect amount of coffee flavour to remind you of your morning cuppa joe 🙂 Whatever kind of coffee you use will impact the flavour so make sure you use coffee you would like to drink. I used a hazelnut blend, it was fantastic.

Coffee Ice Cream

Coffee & Cream Ice Cream
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Ingredients
  1. 1.75 cups of heavy cream
  2. .25 cups of strongly brewed, cooled coffee
  3. ¼ cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. 2 Tbs either strongly brewed, cooled coffee or espresso
Instructions
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, .25 cups of coffee and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Add the remaining 2 Tbs of coffee or espresso. The espresso will yield a much stronger coffee flavour than plain coffee, I just used coffee.
  8. 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  9. 9) Churn according to your ice cream maker’s directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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