Coffee Ice Cream
I’m a coffee drinker ☕ and with the long hours I put into Club Foody, I do drink a lot although I’m slowly reducing my consumption. Nonetheless, I love 💖 coffee! In the morning, what better way to start your day than with a nice hot cup of joe or a cold one in the afternoon to refresh yourself drinking a delicious Vietnamese Iced Coffee. For dessert, there’s nothing more delicious than Granita di Caffè Con Panna which is Italian Coffee Granita. Later on at night after dinner, a nice Spanish Coffee is a beautiful way to finish a meal…
I also cook with coffee. Adding some to stews, soups 🥣 or gravies can enhance your dish. The perfect example is when I make my Bourbon Maple Bacon Jam or my Coffee Beef Stew. When I’m baking, I add it to recipes like my Black Forest Cake, Tiramisu, Dulce de Leche Chocolate Parfait, Chocolate Raspberry Cake with a Mirror Glaze, etc.
There’s a cold treat made with coffee that I just love and it’s my Coffee Ice Cream ☕🍦! Oh my, oh my! This is such an incredible recipe! It has the perfect amount of coffee without being overwhelming. It’s not bitter at all… just sweet enough to enjoy the flavor from the beans.
There’s an ingredient that I use for this cold treat that really brings everything together and it’s my Homemade Tia Maria. The reason why I prefer using this instead of others who use Kahlúa is there’s coffee in the liqueur which really gives another layer of flavor to this cold treat 🤩.
If you enjoy coffee as much as I do then this Coffee Ice Cream is a “MUST” try! It’s easy to make and another delicious way to enjoy coffee. This is the perfect cold treat to enjoy on a hot summer day 🌞. It’s certainly a recipe any “coffee lover” should make this summer…
Bon Appétit!🍽
Check out these amazing cold treat recipes…😀
– Strawberry Milkshake
– Mango Sorbet
– Yogurt Bars with Fruit & Nuts
– Passion Fruit Ice Cream
– Maple Walnut Ice Cream
– Kiwi Vodka Sorbet
– Chocolate Ice Cream
– Lemon Gelato
and for even more ice cream recipes 🍦🍧🍨, click on this link… Recipe Category • Ice Cream & More
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Coffee Ice Cream
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Ingredients
CUSTARD
- 1 1/2 cups whole milk
- 1 cup whole coffee beans
- 3/4 cup granulated sugar
- 1/8 tsp. ground Himalayan sea salt
- 1/4 tsp. finely ground coffee
- 2 tbsp. Tia Maria liqueur see Recipe
- 1/2 tsp. pure vanilla extract
- 1 can (300 ml/10 oz.) sweetened condensed milk
- powdered sugar, if needed Footnote
WHIPPED CREAM
- 2 cups cold heavy cream
- 1 tbsp. powdered sugar tips & tricks
Directions
- In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
- Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
- Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it’s bitter – keep in mind that the whipped cream has some sweetness to it; set aside.
- In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
- Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
- Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.
Notes
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