Coffee Ice Cream

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 389
• Protein: 12 g
• Carbs: 34 g
• Fat: 23 g

Ingredients

• 250 ml Whole milk ( liquid )
• 250 ml Cream ( liquid )
• 4 piece Egg ( yolks only )
• 100 g White sugar
• 3 tbsp Ground coffee ( dark roast )

Instructions

1. Coffee infusion

   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. Whisking the yolks

   Whisk the egg yolks with the white sugar until the mixture turns pale and foamy.

3. Cooking the custard

   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. Cooling and churning

   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.

Chef's tips

• 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.

Storage

Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.