Vanilla or Coffee Ice Cream
- Total Time
- 25 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2vanilla beans or ½ cup whole coffee beans
- 2cups heavy cream
- 1cup whole milk
- ⅔cup sugar
- ⅛teaspoon fine sea salt
- 6large egg yolks
Nutritional analysis per serving (10 servings)
264 calories; 21 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 4 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If making vanilla ice cream, slice vanilla beans in half lengthwise and scrape down the sides. If making coffee ice cream, grind beans coarsely in a coffee grinder or food processor.
- Step 2
In a small pot, combine vanilla bean seeds and pods or coffee grounds, heavy cream, milk, sugar and salt. Simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Step 4
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 5
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
I made this except I ground the coffee beans and then wrapped the ground beans in cheese cloth and tied them with string. I added this to the milk/cream mix before simmerin. Then I added 1 -2 teaspoons very, very finely ground beans to the base while adding the eggs . I finished the recipe as written except after steeping, I squeezed out the cheese cloth to get all the remaining liquid out into the base. The coffee flavor was amazing. It was so creamy without the distraction of all the grinds
When making this ice cream, I found the coffee grounds to be incredibly intrusive. Because I do not have a Burr grinder, my coffee grounds were inconsistent and very difficult to strain out. In order to minimize the number of grounds in the ice cream, I had to strain it through a cheesecloth which was incredibly time consuming. In the future, I plan on pouring the custard in a French press and straining out most of the grounds that way, or simply use whole coffee beans and steep it longer.
Never again will I make this recipe. The coffee grounds were impossible to separate from that beautiful custard.
Well. That was a pain. I’m certain my ice cream will be glorious —it always is — but those grounds! Sucked up too much custard in trying to strain. And in frustration I threw them! They would have been delish in my morning pour-over! I love coffee ice cream. My estimation would be to steep in the milk / dairy slowly, then filter the dairy of the grounds. (An effort to avoid the giant clump of grounds and thick custard) After, proceed by adding the dairy back to the pan, add sugar and proceed.
I use 1/2 the sugar, which is 1/3 cup for the vanilla ice cream (and I’m not anti-sweetness). 2/3 of a cup makes this a cloyingly sweet ice cream.
If you're concerned about uneven coffee grounds passing through your sieve, grind a little more than 1/2 cup and sift through your sieve, discarding the small bits that pass through. Then you know the pieces won't pass through when you strain the custard.
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