Homemade Coffee Ice Cream
Homemade Coffee Ice Cream
Homemade Summer Treat: Delicious Coffee Ice Cream Recipe
As the weather gets warmer, nothing beats a refreshing scoop of ice cream! Today, we’re making a delightful coffee ice cream infused with the rich aroma of roasted coffee beans. This recipe is perfect for using up any leftover beans or those whose fragrance has faded, making them less ideal for brewing. I used beans that had lost some of their aroma, and the result was a wonderfully fragrant coffee ice cream! Let’s get started on this easy, homemade dessert.
Ingredients- Coffee beans 65g
- Milk 400g
- Heavy cream 200ml
- Sweetened condensed milk 170g
- Chocolate 30g (finely chopped)
Cooking Instructions
Step 1
First, place the coffee beans in a zip-top bag and lightly crush them into small pieces using a rolling pin or similar object. Aim for a coarse grind rather than a fine powder to better extract the coffee’s flavor.
Step 2
You can use any type of coffee bean you prefer. I used dark roast beans that had lost some of their fragrance, focusing on maximizing the coffee’s depth of flavor.
Step 3
In a bowl, combine the crushed coffee beans with the milk (400g). Stir well to ensure the beans are fully submerged and begin to infuse their flavor into the milk.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This extended steeping time will allow the coffee flavor to fully develop.
Step 5
After 6 hours in the refrigerator, here is the coffee-infused milk. You should notice a subtle, pleasant coffee aroma.
Step 6
Pour the coffee-infused milk, heavy cream (200ml), and sweetened condensed milk (170g) into a saucepan. Whisk everything together until well combined, then heat over medium heat.
Step 7
Bring the mixture just to the point of simmering, where small bubbles appear around the edges of the pan. Do not let it boil vigorously. Remove from heat immediately once it reaches this stage.
Step 8
Strain the mixture through a fine-mesh sieve to remove the coffee grounds. This step ensures a smooth ice cream texture by capturing the coffee essence while discarding the solids.
Step 9
Place the strained ice cream base in a bowl and set it inside a larger bowl filled with ice water (ice bath). Stir the base occasionally to help it cool down rapidly. This chilling process is crucial for a good ice cream texture.
Step 10
Once the base has cooled significantly in the ice bath, cover it and refrigerate for at least 3 hours, or until thoroughly chilled. A colder base will churn into ice cream more effectively.
Step 11
Pour the chilled ice cream base into an ice cream maker and churn for about 20 minutes, or according to your machine’s instructions. If you don’t have an ice cream maker, refer to the alternative method: pour the base thinly onto a baking sheet, cover with plastic wrap, and freeze completely. Once frozen, break it into pieces and process in a food processor until smooth. If the processor struggles, stir with a spatula and continue processing. Transfer the smooth mixture to an airtight container and freeze until firm. (Note for alternative method: if the processor spins without mixing, scrape down the sides and continue.)
Step 12
About 15 minutes into the churning process in the ice cream maker, add the finely chopped chocolate. Continue churning until the chocolate is evenly distributed throughout the ice cream.
Step 13
Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container. Cover tightly and freeze until completely firm.
Step 14
To serve, you can microwave the ice cream in its container for 20-30 seconds before scooping. This softens it just enough to make scooping easy. (Ensure your container is microwave-safe.) Enjoy your delicious, homemade coffee ice cream!
