Coffee Ice Cream can frequently be quite tough to make. Coffee strength is an individual taste and so it is often extremely difficult to judge exactly how much coffee you need to put in to the ice cream. Coffee as a taste can be pretty bitter so you need to be really cautious that you get the balance of bitterness and sweet taste exactly. And finally, to make a really good coffee ice cream you have to make a really truly strong cup of coffee, and no matter how many times you make it you always stress that it is going to be far too bitter and far too strong.
This homemade ice cream has a wonderful grown up flavor and goes down actually well at dinner parties.
Recipe for Coffee and Cream Ice Cream
1 1/4 Cups Milk
1 1/4 Cups Heavy Cream
4 Large Egg Yolks
1/2 Cup Brown Sugar
1 Vanilla Pod
1/2 teaspoon Ground Nutmeg
4 tablespoons Ground Coffee
1 Cup Water
Boil the water and make the coffee either in your coffee machine or in a jug. Add the half teaspoon of nutmeg and let it represent a couple of hours.
Scrape the seeds from the vanilla pod in to the milk and cream and heat up until the liquid is almost boiling. DO NOT LET IT BOIL. Put to one side and let it cool.
Put the egg yolks and the sugar in to a bowl and mix until the sugar has dissolved. Add this to the cream and milk that has been reheated almost to boiling point again and then heat over a low heat for about 10 minutes up until you have a mixture that is thick enough to coat he back of a spoon.
Add your coffee to the mixture, if this has been made in a jug you will require to sieve the coffee liquid to guarantee you get no grains in the mix, and pour in to an Ice Cream Maker, churning as per your manufacturer’s instructions. Freeze and usage within a week.
To make a coffee liqueur ice cream add a 30ml or 2 tablespoons of your favorite liqueur to the coffee when it is standing in the jug. Tia Maria is my personal favorite, carefully followed by Amaretto.
