How to Make Homemade Organic Coffee Ice Cream

Posted by Steph on Sunday in Coffee Recipe | Short Link

Delicious Homemade Coffee Ice Cream


1.5 cups whole milk
.75 cups sugar
1/8 teaspoon salt


In a medium saucepan, mix the previous ingredients. Stirring to dissolve sugar, simmer over medium-low heat.

Add .25 cup roughly ground coffee beans. I like to take some whole organic coffee beans, put them in a bag, and hit them with a rolling pin until I get a quarter cup. Cover, remove from the stove, and let the beans steep for 30 minutes. After the half-hour is up, strain the liquid in to a clean saucepan, doing away with the coffee grounds.
Bring the mixture back to a simmer.

Beat 2-3 egg yolks (large) in a bowl.

Stir around a 1/2 cup of the milk blend in to the eggs yolks, slowly. Then, stir the milk-egg blend back in to the saucepan. Stir constantly, cook over a low heat until the mixture reaches 175 degrees Fahrenheit, and coats the stirring spoon. Under no circumstances should this mixture boil! Put the liquid in a bowl, and let it cool in the refrigerator. When cold, mix in:

1 tablespoon vanilla extract
2 cups heavy cream

Pour this in to an ice cream maker and freeze according to the directions.

Alternatively, if you have to ice cream maker, instead of pouring the mix into an ice cream maker, pour it in to any freezable container and put it in the freezer. Stir it every half hour to make sure it freezes properly. This will not yield quite the same creamy texture as the ice cream maker will, but it’s still delicious.




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