One of my favorite flavors of ice cream is coffee, but I never thought I’d be able to recreate the taste like they make at an ice cream parlor. This recipe is about as good as it gets and comes from “The Perfect Scoop” by David Lebovitz. It creates a rich creamy ice cream with the flavor of coffee, but not too overpowering. It’s a bit on the sweet side and I might cut back on the sugar just for my own preference. You also have the option to use decaffeinated beans which I would probably use next batch. I wasn’t thinking about it at the time and used caffeinated beans but found that having a bowl in the evening can make for some fitful sleep. Oh well, it was worth it!
In a medium saucepan combine the evaporated milk and sugar and salt. The original recipe calls for 3/4 cups of sugar. I would cut back to 2/3 cup next time as I thought it was just a tad bit sweet for my taste.
Once the mixture has steeped for an hour it’s time to bring out the heavy cream. Set a bowl inside of a larger bowl filled with a few ice cubes. Place a mesh strainer over the top bowl and strain the cream.
Slowly begin pouring the warmed milk mixture into the egg yolks, whisking constantly to temper the eggs but not cook them. Back into the sauce pan to reheat over medium high heat. Stir constantly until the mixture coats the back of a wooden spoon.
The texture is oh so rich and creamy! Tastes delicious too!
1 1/2 cups Evaporated Milk
2/3 – 3/4 cup Sugar (depending on how sweet you like it)
1 1/2 cups Whole Coffee Beans (may use Decaffeinated)
Pinch of Salt
1 1/2 cups Heavy Cream
5 large Egg Yolks
1/4 teaspoon Vanilla
1/4 teaspoon Espresso Powder or Finely Ground Coffee
Combine the evaporated milk, sugar, coffee beans and salt in a medium saucepan over medium high heat. Bring the mixture to a simmer. When the mixture begins to bubble and steam, remove from the heat and let steep at room temperature for 1 hour.
Set a bowl inside of a larger bowl filled with a few ice cubes. Place a mesh strainer over the top bowl and strain the cream. In a separate bowl, whisk the egg yolks until smooth. After steeping, return the saucepan back to the burner to reheat. Strain the coffee beans and then pour the milk mixture slowly into the egg yolks whisking constantly so as to temper the eggs. Return the egg and milk mixture back to the saucepan and reheat over medium high heat. Stir constantly while the mixture thickens.
When the mixture coats the back of a wooden spoon, pour the custard through a strainer into the heavy cream. Stir in the vanilla and espresso powder. Cover the bowl with a lid or plastic wrap and refrigerate until chilled. Freeze in an ice cream maker according to manufacturers instructions.
Makes about 1 quart.