First off, sorry that I’ve been MIA from the blog world (again). I really miss it, but between my new clinical (and all the studying that comes with it) along with the impending move (this Saturday!), I’ve been really super busy. I definitely miss blogging more regularly and I can’t wait to get back into the swing of things once this move is over.
I can’t promise that’ll be next week though–but hopefully really soon!
Anyway, I had a bunch of egg yolks sitting in the fridge leftover from when I needed six egg whites for another recipe.
My only thought: ice cream.
I keep the bowl of my ice cream maker in the freezer so I can make frozen yogurt, ice cream, or sorbet at a moment’s notice. You never know when the mood may strike!
Fritz requested coffee ice cream, and I was happy to oblige.
Creamy Coffee Ice Cream (adapted from The Little Epicurean)
- 2 C heavy cream
- 1 C milk (I used 2%)
- 2 T granulated sugar
- 1/3 C whole coffee beans
- 6 egg yolks
- 1/4 C granulated sugar
- 1 t ground coffee
- 1 t vanilla extract
We always keep whole coffee beans around, because we don’t drink coffee very often (one or two times a week) and don’t mind grinding the beans fresh every time in a little coffee grinder my mom gave me.
In a medium pot, bring the cream, milk, and 2 T sugar to a boil. Microwave the coffee beans for 30 seconds, then add them into the pot.
Let the coffee beans steep for at least 30 minutes.
I could have taken pictures of this all day. Isn’t it so beautiful? And the taste of coffee-infused sweet cream…um. Yeah. Try not to taste this too many times.
Strain the beans out and throw them away. Return the coffee cream to the pot and slowly bring back to a boil.
While the cream is reheating, combine the yolks and the 1/4 C sugar in a medium bowl, whisking in the sugar.
Once the cream is hot, remove from the heat, and slowly add to the egg mixture, 1/4 C at a time. I had to recruit Fritz for a second so I could take a picture of this–that’s not my man hand, don’t worry.
When all the yolk is added, return the entire mixture to the pot. SLOWLY heat the mixture over low heat until it just starts to thicken, stirring constantly.
I did this step way too fast, and ended up breaking the custard just enough to have a little off texture once it froze. Don’t be like me. Have patience, and don’t try to clean your cupboards while your carefully constructed custard scrambles over medium heat.
I stirred it up enough to disguise it a bit–it should look like this on the surface, but in reality be much smoother and probably a little less thick. Add the vanilla and ground coffee, just for a little added flavor boost and texture.
Put the custard in the fridge to cool. Once it’s cool, you can stick it in the ice cream maker to freeze.
Hello, you beautiful thing, you.
This is where you can see that the texture of my ice cream is a bit off. Having made custard ice creams before, I can assure you that you can do this better than I did. I also returned this ice cream straight to the freezer after taking these pictures to continue freezing to a better consistency.
I meant to take more pictures, but it got dark.
And we ate it all by the next day.
The flavor of this ice cream was amazing–perfect amount of coffee taste, with a sweet and rich custard base that’ll make you swoon.
I’ll definitely be making this again.
Meanwhile, Henry will be enjoying the last few days of his ultimate playland–cardboard boxes all over for him to hide in and peer out of: