Ice cream for breakfast...why not? Ice cream is often eaten as a quick lunch, an afternoon snack, or a sweet indulgence. It is seemingly healthy with a large dose of dairy and fruit (if included). Top some ice cream with granola and you have yourself a meal! So why not breakfast? Coffee ice cream seems like a perfect substitute for the regular morning cup-o-joe.
Given that I have recently enjoyed a store-bought pint of coffee ice cream, and my father commented on how much he loved coffee ice cream as a child, it was inevitable that this week's post would be about coffee ice cream. My parents are flying into town for a visit so I it turned out to be the perfect time to make a first attempt at coffee ice cream.
Over the years, I have become a coffee fan. I am one of those weird people that actually likes coffee for the taste and not just the caffination. In fact I drank decaf coffee for years. Now I mix half high-test and half decaf, otherwise I'm flying off the walls. I believe that coffee has a complex flavor akin to wine. Depending on where is it grown, who grows it, and how it is roasted, the little coffee beans can be molded into vessels of delicate flavors, exhibiting floral notes, hints of fruitiness, or a taste of chocolate. So I will ask you again, why not eat coffee ice cream for breakfast? Enjoy!
I chose to make this ice cream with an "Island Blend" of coffee, but you can choose your favorite.
2 cups (500 ml) whole milk
1 cup (250 ml) heavy cream
3/4 cup (150 g) cane sugar
Pinch of salt
1 1/2 cups (125 grams) coffee beans
1 Tablespoon + 1 teaspoon (11 g) cornstarch
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1/4 teaspoon pure vanilla extract
1/4 teaspoon finely ground coffee
In a medium saucepan, heat 1 1/2 cup (375 ml) milk, 1/2 cup (125 ml) heavy cream, sugar, salt and coffee beans. Cover, remove from the heat, and let steep at room temperature for one hour. Combine 2 Tablespoons of milk and cornstarch, whisking well.
Re-warm the coffee-infused mixture over medium heat. Once mixture has reached a simmer, remove from heat and off the heat, gradually whisk in the cornstarch slurry. Return to a simmer and cook over medium heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.
Place cream cheese in a medium bowl and place a fine mesh sieve over the bowl. Remove coffee-infused mixture from heat and pour through sieve. Press down firmly on the coffee beans to extract as much of the flavor as possible. Discard the coffee beans. Whisk liquid until cream cheese is fully incorporated. Add remaining milk and cream. Whisk in vanilla extract and ground coffee. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Cover bowl and place in refrigerator to fully chill, at least 2 hours.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours. Enjoy!
Spoon some coffee ice cream in between chocolate chip cookies to make Chocolate Chip & Coffee Ice Cream Sandwiches.