Starbucks has officially jumped on the barrel-aged coffee wagon. The coffee gian...
Move over, chocolate, vanilla and strawberry. When it comes to sophisticated flavors, America’s adults love their coffee ice cream. It’s no real surprise. Coffee pairs beautifully with almost any kind of creamy dessert, and coffee flavored milk runs a close second to chocolate milk in the flavored milk sales. If you’re looking to add a touch of adult sophistication to your next dessert table, try one of these coffee ice cream recipes. From the smooth, simplicity of Coffee Velvet Crème to the complex flavors of Espresso Praline Ice Cream, you can’t go wrong with coffee ice cream for dessert.
Espresso Ice Cream
1 cup heavy cream
2 cups whole milk
6 extra-large egg yolks
2/3 cup sugar
2 1/2 tablespoons finely ground dark roast coffee beans
1 tablespoon brewed espresso, cooled
1 teaspoon pure vanilla extract
Combine the heavy cream and milk in a heavy saucepan over medium heat and heat until it just starts to bubble around the sides. Meanwhile, beat the egg yolks, sugar and salt until the yolks are a creamy lemon yellow. Continue beating the mixture as you add the hot milk in a slow stream. Clean out the pan and return the mixture to it. Cook the custard base over medium-low heat, stirring constantly with a wooden spoon until the cream is thick enough to coat the back of the spoon. Remove the custard cream from the heat and pour it through a sieve to remove any clots of egg yolk. Add the ground coffee beans, the brewed espresso and the vanilla extract, and then put it into the refrigerator to chill it completely. Once the espresso cream is chilled, pour it into an ice cream freezer and follow the manufacturer’s instructions to freeze it.
Caramel Espresso Ice Cream
1 cup sugar
1 cup heavy cream
1 1/2 cups milk
Pinch of salt
6 large egg yolks
1/4 cup brewed espresso, cooled
Spread the sugar over the bottom of a heavy saucepan. Heat the sugar slowly over low heat until the edges liquefy. Continue cooking over low heat, stirring with a spatula, until the sugar is dark brown, but not burnt. Slowly pour in the cream while stirring continuously. The caramelized sugar will harden as the cream hits it. Keep stirring over low heat until the hardened sugar pieces dissolve. Add milk and salt, continuing to stir until caramel is completely dissolved in milk and cream mixture. Beat the egg yolks in a separate bowl until they are thick and creamy. Slowly add the hot milk to the egg yolks, stirring constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard is thick enough to coat the back of the spoon. Pour the thickened custard through a fine mesh sieve to strain. Stir in the espresso and chill overnight in the refrigerator. When it is completely chilled, pour the custard into your ice cream freezer and freeze according to the manufacturer’s directions.
Vanilla Ice Milk with Coffee Syrup Swirl
1 1/2 cups ground, fresh roasted coffee
6 cups of water
8 cups of whole milk
2 cups of white sugar
1 tsp. vanilla extract
Put 1/2 cup of ground coffee in a percolator basket. Add water to the percolator. Brew the pot of coffee. Remove the basket of coffee grounds and discard the grounds, refill with fresh coffee and return it to the pot of brewed coffee. Brew the coffee a second time. Repeat one more time with the remaining 1/2 cup of ground coffee. Pour out the triple strength coffee and measure it out. Add 1/2 that amount of sugar. In other words, if you have 5 cups of coffee, add 2 1/2 cups of sugar. Stir the sugar and coffee over medium heat until the sugar is completely dissolved and the syrup is thickened. Put in the refrigerator to chill.
Pour milk, sugar and vanilla extract into the bowl of an ice cream freezer. Freeze according to the manufacturer’s directions. When the ice milk is frozen, swirl 1/2 cup of cold coffee syrup through it, cutting it in with the edge of a knife or spatula. Place in a covered bowl and freeze the coffee swirl ice milk until it’s firm.