7 recipes found
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.
Place the bowl of ice cream maker in the freezer.
Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
Process cream mixture in the ice cream maker according to manufacturer's instructions.
Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
Pour into an ice cream maker and freeze according to manufacturer's directions.
Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.
Combine the milk, 1 1/2 cups of the cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
Whisk the egg yolks in a medium bowl. When the base begins to steam, pour 1/2 cup out of the pan and into the egg yolks, whisk immediately. This step tempers the eggs so that they don't curdle when adding them to the hot milk cream mixture in the next step.
When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.
Remove immediately from heat and pour through a fine mesh sieve. Add in the remaining cup of cold cream and let chill for several hours, preferably overnight
Hit Heath bars (still in their wrappers) repeatedly with the back of a wooden spoon, until they are thoroughly crushed. (You can also put the toffee into a plastic or paper bag and do the same.) Place heath bar pieces into a container and freeze while you churn the ice cream.
Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. Remove ice cream and stir in heath bar pieces.
Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.
Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.