When others want a coffee break, I want an ice-cream break. So why not just combine the two and make everyone happy?!?! I was so looking forward to making this flavor that I didn’t take stock of my ingredients and just started grinding and measuring my coffee grounds right away. So when it came to my horrific realization that something happened to the whole milk in the fridge I was beyond confused and certainly peeved. Turns out, parentals gave it to my sister for my niece – they didn’t think we would use it. Pssshhh not use it – it’s just one of the many key ingredients to creamy greatness. I went into town to re-stock because I was just that set on making my ice-cream and not to mention I had just freshly ground my coffee – didn’t want my ingredients going stale – unacceptable.
This recipe comes from the lovely Sweet Pea and is totally worth every minute of chilling, churning, and freezing. Writing this makes me want another scoop.
Recipe from Sweet Pea’s Kitchen with a slight change in the cooking technique
Yields: 1 quart
1/2 cup cup coarsely ground coffee
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar, divided
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 large egg yolks
3 ounces semisweet chocolate, finely chopped
2 teaspoons coconut oil
* Freshly grind your coffee beans and then stuff into 2 garni bags (cloth spice bags). This will still infuse a coffee flavor into your cream mixture, but will prevent you from having to strain the cream mixture to rid it off the grounds.
Set a medium sized bowl over a large container of ice water to make an ice bath.
In a medium saucepan over medium heat, heat the milk, cream, 1/2 cup sugar, salt, vanilla and the coffee in the garni bags, stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
Press on the coffee ground in the bags to extract as much of the coffee flavor as possible. Then discard the grounds.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.