Coffee Ice Cream
Ingredients
- 250 mlWhole milk (liquid)
- 250 mlCream (liquid)
- 4 pcEgg (yolks only)
- 100 gWhite sugar
- 3 tbspGround coffee (dark roast)
Method
A smooth cream that coats the palate with the strength of roasted beans. The texture is dense and sleek, perfectly balancing coffee bitterness and milky sweetness.
- 1
In a saucepan, heat the whole milk and cream. As soon as it simmers, add the ground coffee. Cover and let infuse for 10 minutes off the heat to extract all the aromas.
- 2
Whisk the egg yolks with the white sugar until the mixture turns pale and foamy.
- 3
Pour the hot milk-cream mixture over the yolks, filtering through a fine-mesh sieve to remove the grounds. Return to low heat and stir with a spatula until the cream coats the spoon (82°C). Do not boil.
- 4
Cool the cream quickly in the refrigerator. Once cold, process in an ice cream maker until the paddle leaves clear marks in the set cream.
Frequently asked questions
How do you get this dish right?
- To check the cooking, run a finger across the back of the coated spoon: the line should stay clean.
- Let the custard mature in the fridge for 12 hours before churning; the coffee flavors will be much stronger.
How long does this dish keep?
Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.
