Easy Homemade Coffee Ice Cream Recipe | Custard Based | Yummy!!

 

 

Welcome to LUKEY ICE CREAM! Today's recipe is an easy and simple step-by-step guide to making coffee ice cream at home. I am using freshly ground Brazilian arabica Santos beans for an intense coffee taste, but you can use instant coffee granules instead. Just add as much as you fancy to get the flavor you like. This will be a super creamy ice cream with a strong and intense coffee taste. Recipe Ingredients 1/2 cup coffee beans (freshly ground) 250ml whole milk 500ml whipping cream 3/4 cup raw sugar 1 pinch of salt 1 tsp vanilla paste 4 egg yolks 1 tbsp of vodka (optional) Instructions Ground 1/2 cup of coffee beans Combine ground coffee beans, milk, and cream and heat on top of the stove over medium until bubble but not boiling, remove from heat, and set aside. In a medium bowl combine and whisk the 4 egg yolks and sugar well for about 3 minutes until the mixture is pale and fluffy. Whisking constantly, add about 1/2 cup of the hot milk slowly to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another 1/2 cup and make sure it is well blended with the egg yolk mixture. Finally, add the egg and milk mixture back to the saucepan of milk and cream. Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point, you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. The temperature should be between 80-85 C. Do not boil or the mixture may curdle. Remove from heat, let it cool then strain it through a fine sieve into a medium bowl, make sure your sieve is fine enough to remove all the fine coffee beans. Stir in the vanilla paste. Let cool to room temperature and cover with cling wrap and chill the custard for a minimum of 4 hours or overnight. When the custard mixture is completely chilled, start the ice cream maker for 5 minutes to chill the chamber. Add 1 tbsp of vodka and stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes like soft-serve ice cream. Transfer the ice cream quickly to a chilled container or paper ice cream container. Place the container in your refrigerator freezer for several hours(4 hours) or preferably overnight before serving. Equipment and ingredient used Cuisinart ICE100 Coffee Grinder Vodka Vanilla paste Kitchen equipment Kindly comment if you have a better recipe or ways of making better ice cream at home. Please subscribe if you like our content. Thank you!