You don’t need a particular type of coffee to make coffee ice cream, but you shouldn’t be cheap with this ingredient, says Ralph Kopelman, owner of Cranford Vanilla Bean Creamery in Cranford, New Jersey. Use quality coffee that you wouldn’t mind drinking from a mug.
Coffee Ice Cream
Yields: 1½ to 2 quarts
- ½ oz freeze-dried coffee
- ½ tsp unsweetened cocoa
- 8 oz sugar
- 8 large egg yolks
- 2 cups (16 oz) milk
- pinch salt
- 2 cups (16 oz) heavy cream
- 1 Tbsp vanilla extract
Fill large bowl with ice water; place slightly smaller bowl over ice water and set aside. Heat water for double boiler to a simmer. In cup, with fork, stir coffee with just enough hot water to dilute. Add cocoa and stir until smooth.
In top of double boiler, add sugar, egg yolks, milk, salt and coffee mixture; stir with whisk until smooth. Place sugar mixture over simmering water and heat slowly but do not boil, stirring constantly with wooden spoon. Boiling will scramble egg yolks. Cook just until mixture coats spoon. If you draw your finger through custard on back of spoon, it should cut a distinct path and liquid will not fill inside the line.
Pour custard into bowl set over ice water. Add heavy cream and stir until well blended. Place plastic wrap directly onto custard surface to prevent skin from forming. Refrigerate at least 2 hours or up to overnight.
Stir vanilla into custard. Freeze in ice-cream maker as manufacturer directs. If ice cream is too soft to serve immediately, transfer to bowl or airtight plastic container; cover and freeze at least 30 minutes or until firm. Cover and freeze up to 3 days.