What's For Dessert: Coffee Ice Cream

Coffee's not just for breakfast, particularly when it's made into a delicious and creamy treat. Although if you want to eat this coffee ice cream for breakfast, I'm not going to judge.

Coffee Ice Cream || A Less Processed Life

Here's the sitch: if your plans are to achieve or maintain a hot summer bod, don't buy an ice cream maker. No, seriously, don't.

Coffee Ice Cream || A Less Processed Life

Because once you get an ice cream maker, you're going to want to make homemade ice cream all the time. It's just So! Dang! Easy! And there are just too many flavors that you're going to want to try to make. Trust me. Save yourself.

Coffee Ice Cream || A Less Processed Life

I had a hankering for some coffee on a hot day, and I had plenty of whole milk and heavy cream in the fridge (not hot-bod-friendly ingredients). What's better than a hot cup of coffee on a sweltering day? A refreshing scoop of coffee ice cream, that's what.

Coffee Ice Cream || A Less Processed Life

To make coffee ice cream, you let whole coffee beans steep in the cream mixture. I intended to just let the beans steep overnight, but ended up not making the ice cream for 48 hours. I found the coffee flavor to be just right after a 48-hour steep. But you can play around with the timing to get the perfect flavor that you like. I recommend using good beans for your ice cream–you don't need to go all out and use the fanciest beans around, but definitely don't skimp, either, as the flavor will really come through, and if you don't like certain beans in a cup of coffee, you're not going to like them in your ice cream, either. 

Coffee ice cream for breakfast? Don't mind if I do.

Coffee Ice Cream
makes 2 pints

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¾ teaspoon vanilla
pinch of salt
1 cup whole coffee beans

1. Pour 1 cup heavy cream into a medium heavy-bottomed pan. Stir in the sugar, pinch of salt, vanilla, and coffee beans. Stir over medium heat until all of the sugar has dissolved in the cream.
2. Remove the pan from the heat and pour in the remaining 1 cup of heavy cream and 1 cup of whole milk. Stir to combine. Pour the mixture into a bowl, cover, and refrigerate overnight or for up to 48 hours. The longer the mixture steeps, the greater the coffee flavor.
3. When ready to churn the ice cream, strain the custard to remove the coffee beans. Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
4. Serve immediately (the ice cream will be soft) or scoop the ice cream into a freezer-safe container and chill until firm. 


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