9.20.2012

Homemade Coffee Ice Cream


I love coffee ice cream.  I particularly enjoy it when it's creamy and has a hint of vanilla.  What better way to get exactly what you want then to make it yourself?

This recipe is adapted from a recipe by Jeni Britton Bauer from her book "Jenni's Splendid Ice Creams At Home".  If you've never seen this book it's filled with mouth-watering recipes for both the ice cream itself as well as the homemade items to swirl in it.  This is a smooth-textured, creamy and rich ice cream.

One of the things I like about her recipes is that they don't use egg yolk.  The downside is that corn syrup is called for.  The chilling process Jeni uses is not something I use simply because I'm not a fan of putting hot food in a plastic bag.  I'm a little leery.  So I've given 2 ways to chill the ice cream mix - her way and the traditional way.

I hope you enjoy!

Homemade Coffee Ice Cream
source: adapted from a recipe in the Jeni's Splendid Ice Creams At Home cookbook
Makes just under 1 Quart

2 c. whole milk
1 T. + 1 t. cornstarch
3 T. cream cheese, softened
1/8 t. salt
1 1/4 c. heavy cream
2/3 c. granulated sugar {or granulated vanilla sugar}
2 T. light corn syrup
1 1/2 T. instant coffee granules
1 vanilla bean split, seeds scraped out {omit if using the vanilla sugar; if using the vanilla bean save the pod to make vanilla sugar for the next time}

Freeze the canister of your ice cream maker according to manufacturers instructions.

Mix 2 Tablespoons of the milk with the cornstarch in a small bowl until well blended.  In a separate medium bowl, mix together the cream cheese and salt with a wooden spoon.  Fill a large bowl with ice and water and set aside.

Combine the remaining milk, cream, sugar, corn syrup, coffee and vanilla seeds {if using} in a 4-quart saucepan over medium-high heat.  Bring to a rolling boil, whisking often, and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch mixture.  Put back on the heat and bring to a boil again, stirring constantly with a wooden spoon or heatproof spatula, for 1 minute.  Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth.  Chill {see below}.

*Fast chill method*:  Pour the mixture into a 1-gallon plastic freezer bag and submerge the sealed bag in the ice bath prepared earlier.  Let stand, adding ice as needed, until cold, about 30 minutes.

*Regular chill method*:  Place the bowl of ice cream mixture into the ice bath prepared earlier, and let cool, stirring occasionally, for 10 minutes.  Remove the bowl of ice cream mixture, cover tightly with plastic wrap, and refrigerate until completely chilled, 2-3 hours.  Stir well before moving on to the next step.

Pour the ice cream mixture into the the frozen canister, according to manufacturer's directions, and spin until thick and creamy and the mixture pulls away from the sides of the container.  If there's a thin layer against the sides it's not quite finished.  This can take 15 - 35 minutes.

Pack the ice cream into an airtight container, press a piece of parchment paper directly against the surface, seal and place in the coldest part of your freezer until firm, about 4 hours.




1 comment:

Flat Creek Farm said...

oh yum! just made some plain ol' vanilla i/c today. it was good, but this recipe sounds *great*! Thanks so much.. pinning for future reference :) -Tammy