Today is National Coffee Ice Cream Day. According to a commonly accepted legend, around 700 AD, a shepherd in East Africa discovered the coffee plant. He noticed that his flock was highly active after eating a certain type of red berry. He tried the berries for himself and noted his new found alertness. He informed a nearby monk who used the berry to create a drink. The monk was so delighted by the extra hours awake that word spread and voila coffee was born.
As an ice cream flavor, coffee was not introduced until later of course, but it's a flavor that is undeniably popular all over the world. If you've got an ice cream maker, celebrate by making coffee ice cream today. To give my recipe a churn, read more
2 cups heavy cream
1 3/4 cups whole milk
3/4 cup sugar
1/4 cup Kahlua*
3 tablespoons espresso powder
6 large egg yolks
- In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder. Bring to a gentle boil over medium heat. Remove from the heat.
- In a medium bowl, beat the egg yolks until thickened.
- Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and strain through a fine mesh strainer into a clean container.
- Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight, until very firm.
*If you wish to omit the Kahlua use 1/4 cup more whole milk.