Content

• Ingredients
• Recipe without whipping
• Custard style (in an ice cream maker)
• Custard style (no ice cream maker)
• Steps
• Method 1 of 3: Ice Cream Without Whipping
• Method 2 of 3: Choux style with an ice cream maker
• Method 3 of 3: Choux style, no ice cream maker
• Tips
• Warnings
• What do you need

What could be nicer than coffee ice cream on a very busy but hot summer day? This cold delicacy not only gives a boost of energy, but also refreshes. Best of all, coffee ice cream is super easy to make!

Ingredients

Recipe without whipping

• 2½ cups (600 ml) heavy cream
• ⅔ cup (200 g) sweet condensed milk
• 3 Tbsp (45 ml) instant espresso
• 1 Tbsp (15 ml) coffee liqueur (optional)
• 1 tsp (5 ml) vanilla extract (optional)

Custard style (in an ice cream maker)

• ½ cup (120 ml) whole milk
• ¾ cup (75 g) sugar
• 1½ cups (360 ml) heavy cream
• A pinch of salt
• 5 large egg yolks
• ¼ tsp (1 ml) vanilla extract
• 1½ cups (360 ml) coffee beans (ground, preferably decaffeinated)
• or ½ cup (120 ml) very strong coffee or espresso (chilled)

Custard style (no ice cream maker)

• 6 Tbsp (90 ml) sweetened condensed milk (or concentrated milk)
• ¾ cup (75 g) sugar
• 1½ cups (360 ml) heavy cream
• A pinch of salt
• 5 large egg yolks
• ¼ tsp (1 ml) vanilla extract
• 1½ cups (360 ml) coffee beans (ground, preferably decaffeinated)

Additionally, if you don't have a food processor:

• ¾ cup (180 ml) non-iodized salt
• Ice

Steps

Method 1 of 3: Ice Cream Without Whipping

1. 1 Mix instant espresso with cold water. Add a spoonful of water to the instant espresso and stir well so that all the powder is dissolved. If you take three tablespoons (45 ml) of coffee, you will have a very intense ice cream. Depending on your preference, you can use a little more or less coffee.
   • You can also use freshly brewed espresso. It is not recommended to use regular instant coffee as it often gives off a sour or metallic taste.
2. 2 Pour the coffee over the condensed milk. Mix well. Thanks to condensed milk, ice cream will freeze well, and you do not have to beat it intensively and often.
   • If you have an ice cream maker, you can replace the condensed milk with 1 cup (240 ml) regular milk and ½ cup (50 g) sugar.
3. 3 Add flavorings (if desired). For a richer ice cream flavor, you can add 1 tablespoon (15 ml) of coffee liqueur. For a more classic flavor, add 1 teaspoon (5 ml) vanilla extract instead of liquor.
4. 4 Pour the mixture into heavy cream. Pour heavy cream into a large bowl and stir in the condensed milk and coffee mixture. Use an electric mixer or whisk for this. Whisk the mixture until soft peaks.
   • Use a cold bowl and whisk in a cold room or refrigerator to speed up the process.
5. 5 Freeze the mixture. Transfer the mixture to an airtight container suitable for freezing food and place in the freezer. For complete freezing, the mixture must be left for about 6 hours or better overnight. Large metal containers will freeze ice cream faster than small or plastic containers.
   • If you have an ice cream maker, you can first chill the mixture in the refrigerator, then transfer it to the ice cream maker, and then follow the manufacturer's directions. As a rule, the ice cream maker needs to be set for 20-30 minutes.

Method 2 of 3: Choux style with an ice cream maker

1. 1 Heat milk, coffee beans and a little cream. Combine milk, coffee beans and ½ cup (120 ml) cream in a large enough saucepan. As soon as the mixture starts to boil, cover it with a lid and remove from the heat, the main thing is not to let the mixture boil!
   • If you are using freshly brewed coffee instead of coffee beans, then skip this step.
2. 2 Let it brew for an hour. Leave the saucepan with the lid closed and let it sit at room temperature for a while for the coffee beans to release their flavor and aroma to the milk.
   • Skip this step if you used freshly brewed coffee.
3. 3 Whisk together the egg yolks, sugar and salt. Whisk for about 5 minutes, or until the mixture turns pale yellow and runs off the whisk in thick ribbons.
4. 4 Heat the milk mixture again and gradually beat into the eggs. Put the pot back on the stove and heat, the milk should be hot and steam should be coming out. Very slowly and gradually, pour the milk into the egg mixture, whisking constantly.
   • Pouring in hot milk quickly and immediately will cause the eggs to cook and not make ice cream. If you notice any lumps in the mixture, stop pouring in the milk and whisk well.
   • If coffee beans get caught in the egg mixture and prevent you from whipping it, use a strainer, and when you're done whisking, put the beans back into the mixture.
5. 5 Place the remaining ice cream in an ice bath. Transfer the remaining cream (240 ml) to a metal bowl. Place this bowl inside a larger pot filled with ice.
6. 6 Heat the custard base. Return the mixture of eggs and milk to the saucepan, heat over low heat, stirring constantly with a spatula. Continue to cook, stirring constantly, until the mixture thickens. If you've never made a custard before, there are a few things to keep in mind:
   • It is best to use an infrared thermometer to monitor the temperature of the mixture - it should not exceed 82ºC.
   • It is best to heat the mixture in a water bath to prevent the mixture from sticking to the bottom of the pot.
7. 7 Strain the mixture into the chilled cream and add the vanilla extract. Place a sieve over the chilled cream and strain the hot mixture through it to collect all the coffee beans. Then "squeeze" the grains to extract the remaining fragrant liquid from them, and then discard them. Add vanilla extract and mix well.
8. 8 Finish cooking by transferring the mixture to an ice cream maker. Chill the mixture in the refrigerator and then freeze it in an ice cream maker according to the manufacturer's instructions. This usually takes less than half an hour.
   • If you are using freshly brewed coffee instead of whole beans, add the coffee gradually and whisk.

Method 3 of 3: Choux style, no ice cream maker

1. 1 Whisk the egg yolks and sugar, adding a little salt. Whisk for about five minutes, until the mixture is thick enough to slowly trickle down from the whisk in thick ribbons. Move aside.
2. 2 Heat the sugar-free condensed milk and coffee beans. Pour unsweetened condensed milk (or concentrated milk) into a saucepan and add the coffee beans. Heat the milk, stirring constantly, until it starts to boil. Remove from heat immediately to keep the mixture from boiling.
   • Whole coffee beans can be used, but for a brighter flavor it is best to use ground coffee beans. To grind the grains, it is enough to put them in a bag and roll them with a rolling pin, with some effort.
   • When making ice cream without an ice cream maker, whisk the mixture regularly to prevent ice crystals from forming. By using condensed (condensed without sugar) milk, you can reduce the water content, and therefore the freezing process will become much easier.
3. 3 Mix hot milk and eggs slowly. Pour the hot milk into the egg mixture in a thin stream, stirring constantly. This will form the custard that forms the base of most ice creams.
4. 4 Heat the custard. Return the mixture of eggs, milk, and coffee beans to the stove. Heat over low heat, stirring constantly. After about ten minutes, the mixture will thicken.Remove from heat as soon as the mixture starts to stick to the spoon.
   • If you notice lumps or lumps in the mixture, turn off the heat and whisk the mixture well. The high temperature or rapid heating can cause the egg white to cook, causing lumps to appear in the cream.
5. 5 Refrigerate the mixture, letting it sit for about one hour. Cover the mixture and refrigerate for about one hour. This will give the coffee beans their flavor and aroma to the custard.
   • For a stronger coffee aroma, soak the coffee beans in the milk for an hour, then add the resulting coffee milk to the eggs. This method will take a little longer as you will need to refrigerate the custard.
6. 6 Strain to remove coffee beans. After straining, continue to hold the sieve over the mixing bowl and press down on the grains to squeeze out any remaining flavorful liquid. Then discard the coffee beans.
7. 7 Whisk some of the cream and add to the custard. Whisk 1 cup (240 ml) heavy cream until double in volume. Transfer them to the custard and blend without lumps.
   • The cream expands thanks to the air you blow into the mixture. When frozen, the air keeps the water molecules apart, which reduces the size of the ice crystals that can ruin all ice cream.
8. 8 Freeze. Ice cream can be frozen in two ways, depending on what kind of equipment you have:
   • Freeze the mixture in an ice cube tray until it hardens (this takes several hours). Then transfer to a food processor and toss with the remaining ½ cup (120 ml) of cream. Freeze in an ice cream pan.
   • Or Place the metal bowl in a larger bowl filled with ice and rock salt. Add 500 ml of the mixture to a small bowl. Beat with an electric mixer for about 10 minutes, until very cold. Freeze for 45 minutes, the mixture should look like pudding. Then whisk the mixture again, turning on the mixer for about 5 minutes, and then freeze the mixture completely until tender.
9. 9 Ready!

Tips

• Try serving Italian-style ice cream between two halves of a sweet brioche.

Warnings

• In the list of ingredients for making ice cream without ice cream maker, freshly brewed coffee is intentionally omitted. The recipe has strict requirements and any experimentation can be risky.

What do you need

• Freezer
• Electric mixer (or whisk)
• Measuring cups
• A bowl