Homemade (Dairy Optional) Coffee Ice Cream


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I’ve been thinking for a while now that it’s time for a new sweet recipe! I know ice cream is a popular summer dessert choice, but does the cold weather really make it even less delicious? Obviously not, since ice cream is one thing! Add coffee and you have the best treat for any time of the year.

If you’ve found as many ice cream connoisseurs in your family as I’ve had, you’ve probably tried making your own homemade ice cream. If you haven’t, this is the perfect excuse to try it!

Homemade ice cream

I started making my own ice cream many years ago when I wanted options that weren’t so sweet and full of flavor that I try to avoid. Making it yourself allows me to reduce the sweetness a bit, with artificial colors, and use seasonal and nutritional supplements. Also, I can customize it to create the taste combinations of my choice!

Since we enjoy ice cream at home on a somewhat regular basis, I recently invested in an ice cream maker. This is what we use. It was great and lasted a long time without any problems.

Making some coffee ice cream

Instead of actually drinking coffee, I use a packet of Four Sigmatic Instant Mushroom Coffee to make my own coffee ice cream. It’s delicious, coffee has half the caffeine, and it has the added health benefits that only mushroom coffee can provide. If you don’t have anything, or don’t dare to try mushroom coffee, you can use another instant coffee.

Make ice cream

Most ice creams have similar ingredients for an ice cream base. It is a combination of whole milk / cream or coconut milk, egg yolk, and sweetened syrup or honey. Technically, ice cream made from egg yolks is actually a custard. When the ice cream is frozen, I want to add egg yolks for both nutritional value and smooth, soft texture.

To make a custard base for this coffee ice cream, I heat milk, maple syrup, a pinch of salt, and instant coffee. Then I stirred the egg yolks and at one point dripped a little hot milk into them, slowly adding as much as possible until half of the hot milk had penetrated.

I return the egg / milk mixture to the pan and heat it and add more stirring until it thickens. Heat it until thickened, not now! The most important thing is not to let it boil. If you do this, the eggs will be cooked and you will break the eggs into pieces in your custard mixture. If that happens, don’t cry. It’s not all over. You can press it with a fine mesh strainer and it will be barely noticeable.

Then just let the coffee custard cool, mix it in heavy cream or coconut milk, and leave it in the ice cream maker until it thickens and becomes creamy. You can eat it immediately or keep it in the freezer for later enjoyment.

If you like your ice cream a little crunchy, try mixing some mini chocolate chips or chocolate-covered espresso beans in the last few minutes.

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Homemade ice cream recipe

Smooth, creamy homemade coffee ice cream made with real cream, maple syrup, and instant coffee.

Instructions

  • In a medium saucepan, mix all the milk, maple syrup, salt, and instant coffee.

  • Heat over medium heat, but do not boil.

  • Remove from heat.

  • In a small bowl, whisk together the egg yolks.

  • Whispering constantly, add one tablespoon of warm milk mixture to the egg yolk at a time.

  • When half of the warm milk is dipped in the egg yolk, return the milk / egg yolk mixture to the pan with the rest of the hot milk.

  • Stir over medium heat until the mixture thickens. Do not allow the mixture to boil! If you accidentally heat it too far and cook the eggs, strain the mixture through a fine mesh strainer.

  • Refrigerate the prepared coffee custard until cool.

  • When the custard has cooled completely, whisk in the heavy cream and vanilla extract.

  • Put the mixture in the ice cream freezer and leave until frozen. If you don’t have an ice cream maker, you can put this mixture in a freezer safe container and stir occasionally.

Note

If you’re worried about caffeine content, feel free to decaf coffee

Do you make your own ice cream? Any points to share?



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