Monday, July 8, 2013

I Scream for Coffee Ice Cream!

On a hot day, the thought of baking makes my head woozy. In fact when it's really hot out, just standing in my kitchen is sometimes more than I can handle so I forgo all food requiring prep work in favor of that which I can just grab and eat straight from the fridge (e.g carrots and hummus, string cheese, yogurt).

This week, even fresh coffee brought more heat than I wanted, so I decided to do something a little different to get my morning caffeine fix. Cream it, freeze it, and eat it with a spoon. Coffee Ice Cream!

I loosely followed a recipe from David Lebowitz's book, The Perfect Scoop. I adapted it mostly due to negligence and my inability to think straight while standing in the kitchen... I'm a real baby when it's too hot out!

The base for this is coffee infused cream and milk, made with whole coffee beans that I later strained out. I then added some very finely ground coffee powder for an added coffee kick and some crushed up Oreo cookies because why not!

As an aside, my favorite Gelateria in Florence was called Perché No? (Italian for "Why not?") When it comes to ice cream, I'd say the only reasonable answer is "why not?" ....But you could also try "perché no?" or "por qué no?" Really sub in any language you'd like — Italian, Spanish and English are all I've got!

This ice cream came together in less than 24 hours including extra freezing time because I wasn't ready to get back to the kitchen.

It's so easy, creamy and delicious! I'm already plotting what flavors I want to try next!

Coffee and Oreo Ice Cream (adapted from David Lebowitz's The Perfect Scoop)
Makes about 1 quart
  • 1 cup whole milk or 2% milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans
  • Pinch of salt
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
  • 5-6 Oreos, crushed
  • Heat milk, sugar, whole coffee beans, salt and 1/2 of the cream in a medium saucepan until warm and steamy, but not boiling
  • Remove from heat and allow to cool for 1 hour
  • Pour remaining 1 cup of cream in a medium bowl set over a larger bowl of ice
  • Reheat milk and coffee mixture on medium heat until hot and steamy, but not boiling again 
  • In a separate bowl, whisk together the egg yolks 
  • Slowly pour some of heated milk and coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the milk, but not cooked by them
  • Pour bowl of yolks and milk back into the saucepan and stir constantly over medium heat with a flat spatula until the mixture thickens and coats the spatula enough to run your finger across the coating and have it not run (5-10 minutes)
  • Pour the custard through a strainer into the chilled cream
  • Add vanilla extract and ground coffee and stir until cool
  • Refrigerate the mixture until chilled thoroughly and then freeze in an ice cream maker according to the manufacturer's instructions

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