When you consider coffee a food group and call it breakfast (please keep gasps to a minimum), the second you discover iced coffee you realize extreme summer temperatures might actually be worth it. Well, not really, but you get the idea.
I eat ice cream year round. And make it at home during the winter too. A lot. Not normal, I know. But then, who can argue with the best chocolate ice cream ever, or with chocolate chip cookie ice cream, the real thing.
What type of coffee beans should you use?
How to prepare the ice cream.
About custard bases for ice creams.
This base has three steps:
- Beating egg yolks with sugar.
- Adding the hot coffee-flavored cream.
- Returning the whole mixture to the saucepan where the cream was simmered and stirring constantly until it thickens and leaves a ‘path’ on the back of a spoon (see image above).
How to make it without an ice cream machine.
So, a food processor can help you process the ice cream base and prevent it from crystallizing (what prevents it from being icy as opposed to creamy which is what we all want) as much as possible.
- So, if you don’t have an ice cream maker, simply make the custard or mixture and freeze it for 2 or 3 hours, or more, until it starts to solidify (this will depend a lot on the container you use to freeze it and the temperature, so the first time it will be a trial and error probably).
- Take it out, and put the almost frozen mixture in the bowl of the food processor, in chunks. Process it until it becomes smooth again. Back to the freezer for a couple of hours. Repeat two or three more times.
Yes, of course I know it’s a bit time consuming, but you wanted a no-churn way of making ice cream and this is the way to do it.
Don’t go before you check the other Ice Cream recipes here, you won’t regret it!
Let me know if you make this recipe! I’d love to hear what you think about it.
This is the coffee (espresso) ice cream of your dreams. Use for frappuccinos or iced summer coffee!
- 1/3 to 2/3 cup ground coffee (no sugar added, depending on how strong you want it)
- 1 ½ cups heavy cream
- ½ cup whole milk
- 4 egg yolks
- ¼ cup light brown sugar
- 2 to 3 Tbs powdered sugar
- 1 Tbs coffee liqueur (optional)
- 2–3 tablespoons cocoa nibs
- 2–3 tablespoons sliced almonds, lightly toasted
- In a medium saucepan, heat milk and cream until small bubbles begin to appear on the outer rim.
- Remove from heat, add ground coffee (or crushed beans), stir to mix, cover (if you don’t have a lid use a plate), and let infuse for 30 minutes. Strain through a fine mesh colander, discard coffee granules and reserve.
- In a bowl, beat egg yolks and light brown sugar until somewhat light, about 2 minutes. Heat cream mixture again, adding the powdered sugar. When it is very hot, but not boiling, add it gradually to the egg yolks, beating continuously. Do this slowly so the eggs don’t cook in the milk.
- Return the whole mixture to the same pan where the milk was, and cook, stirring permanently, over low heat, until it begins to thicken. A finger drawn across the mixture will leave a clear path on the back of a spoon. Do not boil or expect it to thicken like custard.
- Strain this mixture onto a clean bowl through a fine mesh strainer. Add coffee liqueur if using, let cool for about half an hour, cover and chill. This will take at least 8 hours. I leave it overnight.
- Freeze in an ice cream maker according to manufacturer’s directions.
- Transfer to a freezer proof container, add cocoa nibs, almonds, and freeze.
- Serve with additional toasted sliced almonds, cocoa nibs, and chocolate sauce if you want.
- This espresso ice cream post is dark, intense, not too much sugar, just the way I like my coffee in the morning. If you like coffee on the light side, like a Vietnamese iced coffee, latte or cappuccino, simply use the smallest amount of ground coffee specified.
- For this ice cream we use the coffee-infused cream, but keep in mind that you can change the flavor by changing the ingredient used to infuse the liquid.
- Always remember that it will taste sweeter before it’s frozen, so take that into account.
- If you don’t have an ice cream maker, simply make the custard or mixture and freeze it for 2 or 3 hours, or more, until it starts to solidify (this will depend a lot on the container you use to freeze it and the temperature, so the first time it will be a trial and error probably). Take it out, and put the almost frozen mixture in the bowl of the food processor, in chunks. Process it until it becomes smooth again. Back to the freezer for a couple of hours. Repeat two or three more times.
Keywords: coffee ice cream, coffee dessert, frozen dessert