Coffee Ice Cream (this was supposed to be for you, Sarah Taynor!)

This recipe is for a yummy Coffee Ice Cream. (And a slight variation that failed). If you aren’t interested in our story of slight failure, please skip to the yummy recipe!

It is our first failure of an ice cream (sorry Sarah) and I’ve been hesitant to post it, because who wants to read about bad ice cream (plus who wants to spend time writing a post about a failure)? Jay made a Facebook post asking for ice cream flavor ideas. We got some really tasty sounding suggestions like cheese from Lindsey (p.s. check out Kokoborrego Cheese Co.), rhubarb/lime from Ann, strawberry rhubarb from Carrie, and bananas foster from Kate. We are interested in all of the suggestions (especially if we could use some fresh rhubarb from Jay’s parents garden) but our lack of an oven AND blender/food processor basically eliminates all fruit flavors. I’d definitely be interested in a cheese flavor like changing up Jeni’s Goat Cheese with Figs to Sheep Cheese with Figs, yum! However, we have to wait until we are back in C-bus to get our hands on some Kokoborrego Cheese🙂.

Sarah Taynor suggested we make Kona Stout (great idea if we had stuck to the original). We decided to make a Coffee Ice Cream with a Beer Caramel Swirl. YUCK! The Beer Caramel Swirl turned out awful. We basically used a Vanilla Porter combined with brown sugar and cooked it into a syrup that was really bitter (not recommended). The Coffee Ice Cream base is delicious, so don’t be afraid of it! However, if you are ambitious enough to make a Stout Caramel Swirl and it turns out to be a winner, please share! (Sarah, we will try to make the original Kona Stout soon, promise!)

Coffee Ice Cream

For This recipe you will need:

2cups whole milk

1T + 2tsp cornstarch

3T cream cheese (softened)

1/8tsp fine sea salt

1 1/2cups heavy cream

3/4cup granulated sugar

3T light corn syrup

1/4cup dark roast coffee beans coarsely ground (we have a keurig one cup coffee maker, so we bought the smallest, cheapest ground coffee we could find. But please, by all means, use good coffee. Heck, go to Stauf’s Coffee in Grandview, make it the way Jeni does).

Prep

  1. Mix slurry of 1T plus 2tsp cornstarch and 2T of milk.
  2. Combine 3T cream cheese with 1/8tsp salt
  3. Make an ice bath
  4. Prepare Ziploc bag, set up ice cream maker, etc.

Cook

  1. Combine 2cups minus 2T of milk, 1 1/2cups heavy cream, 3/4cup sugar, and 3T corn syrup in a 4-quart saucepan. Bring the mixture to a rolling boil over medium-high heat and boil for 4minutes.
  2. Remove the mixture from the heat and add in the 1/4cup of coffee and let it steep for 5minutes.
  3. Strain the mixture through a sieve lined with cheese cloth (we used only a few layers of cheesecloth, although this was difficult and required all 4 of our hands). Squeeze the coffee in the cheese cloth to get out all of the liquid.
  4. Return the cream mixture to the pot, and stir in the cornstarch.
  5.  Put the pot back on the heat and cook for about 1minute more until slightly thickened.

Freeze

YUM!
  1. Add a little of the hot mixture to the cream cheese and whisk until smooth and there are no lumps.
  2. Add the cream cheese mixture to the pot and combine until smooth.
  3. Pour the mixture into a Ziploc bag and chill in the ice bath for 30minutes.
  4. Freeze the ice cream in an ice cream maker about 2025minutes.
  5. Store in containers in the freezer for about 4hours until frozen solid (or until you can’t wait any longer!) (Also, if you want to swirl anything in, do it now!).
    Here is our container of Coffee Ice Cream with a Beer Swirl. Looks delicious right? WRONG, if you can make a swirl that looks AND taste delicious, PLEASE let us know!

    The plain Coffee Ice Cream is delicious combined with our Super Dark Hot Fudge, and we call it a Cappuccino Sundae!

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