Coffee Ice Cream

Bowl of coffee ice cream.

2 c. heavy cream

1/2 c. sweetened condensed milk

1 c. whole milk

3 packets of instant decaffeinated coffee

1 tsp. cocoa powder

2 egg yolks

1/4 c. sugar

1 tsp. vanilla

Add the heavy cream, sweetened condensed milk, whole milk, instant coffee, and cocoa powder to a medium-sized sauce pan and bring to a simmer over medium heat, stirring occasionally. While the cream/milk/coffee mixture is heating, beat the egg yolks and sugar with a mixer on medium speed for approximately two minutes (in a medium-sized mixing bowl). Once the mixture on the stove reaches a simmer, reduce the heat and get ready – it’s time to temper the eggs! In a slow, steady stream (to prevent scrambling), add the heated cream mixture to the egg yolks while running the electric mixer to blend all ingredients together. After incorporating the eggs into the cream mixture, return the ice cream base back to the sauce pan and heat until the custard thickens, stirring constantly. This step takes approximately 5-7 minutes. You will see and feel the ice cream thicken. For a foolproof way to check if the ice cream base is thick enough, dip a spoon into the liquid and run your finger along the backside of the spoon. If your finger leaves a clean trail, it’s done. If the liquid is thin and runny, cook for a while longer. Transfer finished ice cream base to a bowl, stir in the vanilla, and refrigerate overnight. Freeze the cooled ice cream in your ice cream maker according to the manufacturers instructions. Enjoy! (Pictured above with a Timtam cookie.)

CJC

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