If you're a fan of sweet, milky lattes and the Haagen-Dazs style of mild, creamy coffee ice cream, this is the recipe for you. It's rich and buttery with a nice kick of coffee flavor for balance and only a touch of bitterness to keep the sugar in check.
Why It Works
- A high-butterfat base makes for a rich, creamy ice cream.
- 2 tablespoons of ground coffee produces a noticeable but not-too-bitter coffee flavor.
- A moderate amount of sugar keeps the focus on the coffee, not the cream.
- Yield:Makes 1 quart
- Active time:1 hour
- Total time:5 to 6 hours, or overnight
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons medium grind coffee
- 2 cups heavy cream
- 1 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.