Coffee Ice Cream Recipes
French Custard and Philadelphia Style
Coffee ice cream recipes are my personal favorite. I admit that's odd, given that I never drink coffee and I’m a confirmed chocoholic, but coffee ice cream combines the delectable smell of coffee with the sweetness of cream to cut the bitterness of the beverage. (Pair it with a scoop of pistachio ice cream and you’ve got my ultimate combo!)
Why two coffee ice cream recipes? Well, one is a rich French custard based ice cream that results in an ice cream to saturate your senses. Sometimes, however, I’d rather have something a little lighter, or I just don’t have the time to "potchke" in the kitchen making a French custard. The Philadelphia style version is fast – mix everything and pour in ice cream maker – voila!
Here's the gourmet recipe first. Or, click here to skip to the easier Philadelphia-style recipe.
Scrumptiously Rich Coffee Ice Cream
2 cups heavy cream
2 cups whole milk
2 Tbsp of instant coffee
7 large egg yolks
3/4 cup sugar
- Heat cream, milk and coffee in small sauce pan until hot, but not simmering.
- Take pan off stove and cool.
- Beat egg yolks, sugar and salt with an electric mixer until white and foamy.
- Pour half a cup of hot milk slowly into the egg mixture. Mix.
- Slowly pour in the remainder of the milk and cream and mix.
- Return mixture to pan and cook until it reaches about around 80 C (175 F). The mixture should coat the back of a spoon and running your finger through the custard on the spoon should leave a mark. Don’t let it simmer, or it will curdle.
- Fit a sieve over a bowl.
- Pour the custard into the sieve and strain.
- Cover the surface of the custard with plastic wrap and chill.
- When mixture is well chilled, transfer to ice cream maker.
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