Author Notes
This coffee ice cream upgrades classic recipes in two ways. First, start with a velvety smooth coffee base to build upon. We turned to Food 52’s magical coffee recipe, which requires soaking cinnamon, dark brown sugar and coffee grinds together overnight. Second, throw a palm full of coffee grinds into your ice cream while mixing. You’d think adding grinds would create a sandy texture. Not the case. The coffee bits add just the right amount of pizzazz to contrast with the ice cream’s rich flavor. But be warned: you’ll be buzzing after a bowlful! —Cheazza
Ingredients
- Magical Coffee Base
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2/3 cup
coarsely ground coffee
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3 cups
water
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1 teaspoon
cinnamon
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3 tablespoons
dark brown sugar
- Ice Cream
-
1 cup
heavy cream
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1/3 cup
sugar
-
1/2 cup
whole milk
-
1 teaspoon
vanilla extract
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1/2 cup
magical coffee base
-
1 handful
soaked ground coffee from the magical coffee base
Directions
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Put Magical Coffee Base ingredients in a jar and stir.
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Cover and refrigerate overnight.
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The next day, strain the coffee, reserve some ground coffee.
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In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
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Add the milk, vanilla, coffee, and ground coffee.
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Whisk until blended.
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Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
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Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
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