My husband got me the ice cream attachment for my KitchenAid for my birthday and I’ve been having so much fun making ice with it. My coworkers love it when I bring in homemade ice cream and my in-laws love it too! I also picked up The Perfect Scoop by David Lebovitz, which is THE ice cream recipe book. Of course the first recipe I tried was for my favorite ice cream flavor-coffee! Even though I’m not a coffee drinker, coffee is definitely my favorite ice cream flavor and I loved, loved, loved this ice cream! It was so much easier to make than I thought it would be and it was delicious!
1½ cups whole milk
¾ cup sugar
1½ cups whole coffee beans
Pinch of salt
1½ cups heavy cream, divided
5 large egg yolks
¼ tsp. vanilla extract
¼ tsp. finely espresso powder
Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat. Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.
After steeping, return the saucepan with the coffee mixture to the burner over medium heat. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks until smooth. Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Return the egg-coffee bean mixture to the saucepan over medium high heat.
Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.) Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and espresso powder. Chill the batter in the refrigerator. Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.
Adapted from: The Perfect Scoop