Coffee Ice Cream
Ingredients
- 2 cups heavy cream, divided
- ¾ cup coffee beans, coarsely ground
- 1 cup milk
- ½ cup superfine sugar
- 3 tablespoons nonfat dry milk powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 teaspoons tapioca starch
- 2 tablespoons coffee-flavored liqueur (such as Kahlúa) (Optional)
Shop ingredients
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Instructions
- Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
- Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
- Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
- Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.
Source
Original recipe: View Original