Coffee Ice Cream
Creamy and so refreshing, this cold treat is incredibly tasty! This flavorful ice cream is a must make for this summer…
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
Footnote: If the custard tastes slightly bitter, add a little bit of powdered sugar. Don't use granulated sugar as it won't dissolve well, leaving a grainy texture.