Fresh Coffee Ice Cream Recipe
6 egg yolks
4 tablespoons fresh coffee (finely ground)
8 oz (200g) soft brown sugar (light)
1 pint (500ml) milk
6 fl.oz (approx 185ml) very hot water
Tip: Make sure you use good quality, fresh coffee
Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.
You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.
When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
BlueBerry Cheesecake Ice Cream
- 2 cups granulated sugar
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
- 4 large egg yolks
- 3 cups 2% reduced-fat milk
- 1 cup half-and-half
- 3 cups fresh blueberries, coarsely chopped
- 1/4 cup powdered sugar
- 1/4 cup water
- Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
- Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
- Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
Note: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity