My ice cream maker has been sitting dormant longer than I’d like to admit. Although I enjoy ice cream year round, I get more excited to make homemade ice cream in the warmer months. With that being said, I am long over due in sharing a new ice cream recipe. So today, I bring you coffee ice cream. I know you’re probably thinking really, coffee ice cream? So generic and boring! But let me tell you, this is anything but boring. I have always disliked coffee ice cream. Which is kind of strange, considering I love love my morning cup. So, I decided that I should make it at home. Just to make sure I don’t actually like it. Ha!
People, I am in love. And no, I am not talking about loving another person. My heart is already full of love for my husband and kids. I am talking about coffee ice cream here. I have been officially converted from a hater to a lover. But in all fairness, I haven’t had store bought coffee ice cream in many years to compare to my homemade. But, I feel like I don’t need to. Now that I know how easy it is to make homemade, I’m never going back. It’s super creamy, solely coffee flavored, but the real stuff, not the acidic make your heart burn flavor. I could see this ice cream being particularly excellent to mix in with a cup of cold brew for an afternoon treat. Coffee on coffee? Yes please! This is a satisfying cold treat for any time of the year.
Recipe adapted from Jeni’s Splendid Ice Creams at Home
Coffee Ice Cream
This ice cream is super creamy and dreamy and will give you the coffee fix you crave.
- 2 1/2 cups whole milk, divided
- 1 Tablespoons plus 2 teaspoons cornstarch
- 3 ounces cream cheese, softened
- 1/8 teaspoon salt
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 3 Tablespoons light corn syrup
- 1/4 cup coarsely ground coffee beans
- Whisk 2 tablespoons of milk with the cornstarch in a small bowl to create a slurry. In a separate, medium mixing bowl, whisk the cream cheese and salt together until smooth.
- In a medium saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring to a rolling boil, and let boil for 4 minutes. Remove from the heat and stir in the coffee grounds. Let steep for 5 minutes.
- Strain the coffee/milk mixture through a fine mesh sieve lined with several layers of cheesecloth into a large bowl. Squeeze the cheesecloth to extract as much of the liquid as possible. Discard the coffee grounds.
- Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil and stir with a rubber spatula until slightly thickened, about 1 minute.
- Carefully pour the hot milk mixture into the bowl with the cream cheese, whisking while you pour. Whisk until completely smooth. Cover the bowl and refrigerate overnight, or place the bowl in an ice bath to speed the chilling process.
- When you are ready to churn the ice cream, pour the ice cream base into the canister of your ice cream maker. Freeze the ice cream according to your manufacturer's directions. Store the ice cream in an airtight container in the freezer.