A Dish of Ice Cream

Brrr!  We have had a wet spring here in California, but summer is coming along.  The hills are filled with wild grasses and flowers, clouds roll by, the wind is alternately chilly and warm.

And what more traditional way to greet summer’s approach than with home made ice cream?  Our first ice cream of the season, this year, is coffee.

Give yourself a couple of days to make this.  The first day is to set up the ice cream custard.  We have a Krups ice cream machine, which has a freezer bowl that needs 24 hours before it can be used in the machine.  Our Krups ice cream machine makes a quart at a time.  Of course, your methods may be different than mine!

I cobbled this together from different recipes, but you can do whatever you like!

Coffee Ice Cream

Ingredients

3/4 c. sugar
3 egg yolks
2 whole eggs
3 c. half-and-half
1/2 c. strong coffee
2 T. finely ground coffee

Technique

Beat together in a bowl the eggs and sugar. Beat for 5 minutes. The eggs become light and airy with a pale lemon color. Set aside.

Heat the half-and-half in a 2 quart pan until it is very hot – watch it carefully to avoid scorching. Stir as needed. Turn off heat and set on another burner.

After liquid is very hot, take 1 c. of the hot liquid and rapidly beat it into the egg-sugar mixture. Now take the liquid-egg-sugar mixture and return to remainder of half-and-half. Turn heat back on, to medium low. Stir constantly. Because so much air is incorporated into the eggs and sugar, this liquid will have a quality lighter in texture than a standard egg custard. Continue stirring, occasionally lifting spoon from mixture and allowing some to roll over the back of the spoon. It will have a light coat to it when it is ready. Be careful not to let custard bubble up and boil over.

When custard has cooked (took about 10 minutes), it will still be rather thin. Turn off heat, pour in the coffee and finely ground coffee. Place in container to be refrigerated overnight. Place plastic wrap directly onto surface of coffee custard to prevent skin formation.

Freezing

Stir chilled coffee custard.  Make in ice cream maker per manufacturer’s directions.  Add more ground coffee or other solids during the last 2-3 minutes of the freezing cycle.  Remove from machine, place in airtight container in the freezer for at least two hours before serving.  Eat plain, or with a chocolate cookie!

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