It may be December 3, but it’s still warm enough in Boston for us to have our windows open at night. Seriously. The balmy weather makes it hard to get into the holiday spirit, but it also means I can continue to make ice cream without abandon.
I received a couple bags of “chipper wood” coffee beans in the mail from Stumbeano’s this week, which has to be the most delicious-smelling mail in the world. I saved most of it for my latte habit but decided to turn 1 1/2 cups of beans into dessert. (A very wise decision, indeed.)
The ice cream turned out awesome, but I still wanted to dress it up a bit for the “photo shoot.” :) I decided to make chocolate curls but was struggling with the vegetable peeler until Gabe showed me the proper technique. Who knew my lactose-intolerant boyfriend was secretly a master chocolatier?
Coffee Ice Cream
- 3 cups half & half, divided
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans
- Pinch of salt
- 5 large egg yolks
- 1/4 tsp. vanilla extract
- 1/4 tsp. finely ground coffee
Heat 2 cups half & half, sugar, whole coffee beans, and salt in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour.
Pour the remaining 1 cup of half & half into a large bowl and set a mesh strainer on top. Set aside.
Reheat the coffee mixture on medium heat until hot and steamy again. In a separate bowl, whisk the egg yolks together. Slowly pour the heated coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered, but not cooked. Scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (about 170-175° F).
Pour the custard through the strainer and stir it into the half & half. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Discard the beans. Mix in the vanilla and finely ground coffee, and stir over an ice bath until cool.
Chill the mixture in the refrigerator for at least 8 hours, then freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Slightly adapted from The Perfect Scoop.