Patiently steeping coffee beans in a cream mixture base creates an ice cream infused with coffee flavor.
When I suggested coffee as an ice cream flavor to Jack, he shrugged his shoulders, obviously not impressed. But it’s one of my favorites, and since it seemed like I’d come up with the right egg ratio for the ice cream base, I ignored his indifference and went for it. I could already imagine my creamy cold dessert topped with homemade fudge. The process of steeping coffee beans in a custard base brought the coffee flavor to life. Jack’s response after a sample of the final product? “Wow!” That’s what a cook wants to hear.
Coffee Ice Cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 1/2 cups whole coffee beans
- 2 cups heavy cream
- 5 egg yolks
- 1 tsp vanilla extract
- Heat cream and milk in a medium saucepan…
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