Coffee Ice Cream
"If you’re a latte lover, this java-laced ice cream is sure to hit your sweet spot.
You’ll need an ice cream machine and a little planning ahead for this recipe. The machine’s canister insert must be frozen at least 24 hours before using. The custard, too, must be thoroughly chilled before it’s churned in the ice cream machine." Chef Denise
Makes 4 cups
¼ cup of good quality instant coffee crystals
1 ½ cups whole milk
1 ½ cups 35% cream
8 egg yolks
¾ cup granulated sugar
You’ll need a bowl of ice water and a fine-mesh strainer at the ready before you get started.
Place the instant coffee into a small bowl and moisten with 1 tablespoon of hot tap water, adding more water as necessary to create a syrup. Strain, if not completely smooth, and set aside.
Heat the milk and cream in a medium saucepan, over medium heat, until the mixture just begins to boil. Remove from heat.
Whisk together the egg yolks and sugar in a medium bowl. Add about 1 cup of the warm milk and cream to the egg yolks and whisk until the mixture is loosened and well combined. Slowly pour this mixture into the saucepan of milk and cream and bring to a bare simmer, whisking constantly until the custard thickens and lightly coats the back of a spoon.
Flavour the custard with about 2 1/2 teaspoons of coffee syrup and mix well. Add additional coffee syrup to taste, by the teaspoon, until the custard is richly flavoured and the colour of a latte.
Pour the custard through a strainer into a bowl. Cool the custard quickly by placing the bowl into a larger bowl filled with ice. Cover and refrigerate until well chilled.
Pour the chilled custard into a frozen ice cream canister and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until ready to serve.
Leftover coffee syrup keeps well in the refrigerator until you’re ready to make your next batch.
Recipe from Chef Denise's upcoming cookbook British Columbia from Scratch. Photo by Caroline West.