Like your iced coffee dark with just a splash of milk and sugar? This is the ice cream for you. Loads of coffee and a restrained amount of cream make for an eye-opening coffee flavor with a bold, but not overwhelming, amount of bitterness.
Why It Works
- A moderate-butterfat base makes for an ice cream that's creamy but ultimately refreshing.
- 5 tablespoons of ground coffee brings loads of coffee flavor and just the right amount of bitterness.
- Yield:Makes 1 quart
- Active time: 1 hour
- Total time:5 to 6 hours, or overnight
- 6 large egg yolks
- 3/4 cup sugar
- 5 tablespoons medium grind coffee
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 1/2 teaspoon kosher salt, or to taste
In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.