Homemade Coffee Ice Cream
My recipe for the coffee ice cream of your dreams.
Last Christmas, my dream of a boyfriend gave me an ice cream maker. Since we started dating, I have always talked about having an ice cream machine one day. The ultimate dream was to have a machine that freezes while churning, no pre-freezing necessary. Jan absolutely nailed this gift. It’s only been two months and I have already made 25 batches of ice cream, with no intention of stopping.
When I lived in Columbus, Ohio, I would often go to Jeni’s Ice Cream to satisfy my sweet tooth. What I loved about Jeni’s so much was that the ice cream was packed with flavor using the best ingredients and managed to avoid being too sugary, which most American ice creams are. Living in France now for nearly 5 years, my palate has changed and as a result, I find that I no longer enjoy the sugary foods I was accustomed to in the US. That being said, I still find myself cravings Jeni’s on a regular basis. Nothing beats that first spoonful of Salty Caramel or Brambleberry Crisp.
Now that I have an ice cream maker, I have been trying to turn basic flavors into the best ice cream they can be. So far I have only experimented with Philadelphia style (heavy cream/no eggs), Jeni’s style (heavy cream, cream cheese, cornstarch, corn syrup), and will soon try a French style ice cream base (with egg yolks). The batches I have made so far are: chocolate, matcha, salty popcorn, maple, and coffee. I will be sharing my recipe for coffee ice cream with you down below!
*****This recipe requires an ice cream maker*****
Scroll down for the recipe.
Enjoy!
Coffee Ice Cream
Katherine in Paris
Coffee Ice Cream (Jeni’s Ice Cream Base)
The recipe
Prep time: 30 minutes
Churn time: 30-50 minutes (depends on the temperature of the ice cream base & quantity of base added to the machine)
Total time: 1-3 hours (ice cream needs to firm up in the freezer after churning)
Servings: 6 people (makes 1 quart/1 liter)
Cuisine: American
Keywords: coffee ice cream, homemade ice cream, black coffee ice cream,
Ingredients
Whole milk (484 grams)
4 tsp cornstarch
Cream cheese (43g)
1/8 tsp salt
Heavy cream (290g)
Sugar (135g)
2 tbsp dark corn syrup
1/4 cup fresh coffee grounds (20g)
1 cheese cloth OR 1 very fine mesh strainer.
Instructions
Weigh out 484g of whole milk and place into a 4-quart pot.
In a small bowl, add cornstarch and a few large spoonfuls of the whole milk from the pot.
Whisk the cornstarch and milk together to make a slurry. This should be very smooth with no cornstarch clumps. Set aside.
In another small bowl, add the cream cheese and salt. Mix well. Set aside.
Whisk the remaining milk with the cream, sugar, and corn syrup.
Bring mixture to a boil for 4 minutes exactly.
Remove the mixture from heat and add the ground coffee beans. Give a good stir to incorporate the coffee grounds. Let sit for 5 minutes.
Strain the coffee mixture into a new pot and make sure there are NO coffee grounds in the mixture.
Bring the mixture to a boil once more and immediately remove from heat.
Slowly stir in the cornstarch slurry and continue mixing until well incorporated.
Bring mixture back to medium-high heat and stir until thickened (about 1-2 minutes).
Remove from heat and add 1/4 cup of the coffee base to the cream cheese mixture.
Mix well and then combine the cream cheese mixture to the coffee base.
Mix until well incorporated and then either:
add the mixture to a large bowl with plastic wrap resting against the top of the mixture
OR
place mixture into a large ziplock bag
Place into fridge to cool down for at least an hour.
Once cool, add the mixture to the ice cream machine about 3/4 of the way.
Churn, baby, churn!
Notes
This ice cream has a very rich coffee flavor and it incredibly creamy and smooth. The higher the quality of the coffee beans, the better. I used coffee beans I purchased in Sumatra, Indonesia!
