Best The Best Coffee Ice Cream Recipes

COFFEE ICE CREAM

Steps:

• Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

COFFEE ICE CREAM

Steps:

• In a medium pot, combine the sugar, heavy cream, milk and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved (do not boil). Remove from the heat.
• Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160° to 180°). Immediately pour through a mesh strainer into a large bowl and set it over a bowl of ice water. Stir to cool the mixture.
• Add the coffee and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold, or overnight.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions. You can eat this directly from the machine, like soft serve, or transfer to a container to freeze for at least 6 hours, or up to 48 hours, for best texture and scoop-a-bility. Serve topped with chocolate shavings, if you like.