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Coffee Ice Cream Recipe With Chocolate Sauce
How To Make Homemade Coffee or Espresso Ice Cream
Homemade ice cream will always hold a special place in my heart; homemade coffee ice cream being one my favorites. I first sampled commercially made coffee ice cream in the 90's and wondered if it could be made at home. A memory from my childhood, before the invention of home ice cream makers such as the Cuisinart ICE series, proves that ice cream making was no easy venture:
"Another sweltering July afternoon had reduced my cousins and I to slow-motion hide-and-seek amongst the drought-ravaged corn stalks. My uncle, who had been banging around inside the garden shed, dragged a futuristic-looking contraption onto the yellowing lawn. As we gathered around, a twinkle in my uncle's eye told us something fantastic—almost magical—was about to transform our lazy day.
First, my uncle filled the large aluminum tub with layers of rock salt and crushed ice. After carefully installing a cream-filled can in the center of the glistening sea, he snapped a lid in place and we took turns cranking the handle of the ice cream machine. Halfway through the process, my uncle added a bowl of garden fresh strawberries to the thickening cream. When the handle became too stiff to turn he popped open the can. Lo and behold! Pale pink ice cream that would leave a lasting impression on my young mind and begin my lifelong love affair with the frozen confection."
With the help of modern ice cream makers, homemade ice cream is quick and easy to make. Free of harmful chemicals and preservatives, you can safely offer it to your children as a special summertime treat. Or use this elegant coffee ice cream to build grown-up ice cream sundaes for dinner guests. Your friends and family will thank you!
Do you Have a Sweet Tooth?
- Try Dark Chocolate Bark with Carmelized Nuts & Pink Salt for a quick and easy sweet snack.
- For more frozen treats we recommend Horchata Ice Cream with Bananas & Butter Caramel Sauce or Chocolate Peanut Butter Waffle Cones.
- Coffee ice cream makes a divine Microwave Brownie in a Mug a la mode.
- You can't eat just one Soft & Gooey Maple-Oat Cinnamon Bun.
- Homemade Butter Caramels with Pink Sea Salt make the perfect sweet gift.
- Treat your guests to Moist Chocolate Cupcakes with Buttercream Frosting.
- Fudgy Ice Cream Sandwiches make a special summertime dessert.
- See Recipe Index: Vespa Woolf's Favorites for more ideas.
Do you really need an ice cream maker?
Although hand-crank makers are relics of the past, modern versions have made homemade ice cream easily attainable to everyone. The Cuisinart ICE-21 has been a fixture in my kitchen for almost a decade. With a price tag of less than $50, almost anyone can afford it. I recommend getting an extra freezer canister in case you'd like to make a double batch. Or, if you already have a KitchenAid stand mixer, you might decide to invest in the $70 ice cream attachment.
The only preparation: freezing the gel-filled canisters and cooking and chilling the custard. Then it's as easy as a flip of the switch and you can churn out delicious, natural ice cream that rivals the strawberry ice cream I enjoyed that long-ago summer afternoon.
What are the benefits of an ice cream maker? If you buy just five quarts of Edy's per year, a maker will save you $$$ in the long run. Is homemade ice cream healthier than store brands? Almost all commercial brands contain chemicals. For example, instead of adding fresh eggs to emulsify ice cream and give it texture some brands contain diethyl glycol, also used to make antifreeze and paint removers. Even in small amounts, this chemical is toxic enough to cause liver and kidney damage.
Homemade ice cream, on the other hand, contains exactly what you put in it: fresh cream, milk and eggs, sugar and flavoring. It’s as simple as that. And if you’re on a low-fat diet, the maker can churn out tropical fruit sorbet, frozen yogurt or ice milk.
So are you ready for your first batch of ice cream? Then let's make the custard.
- If you opt to use store-bought ice cream for your sundaes, choose a quality brand such as Haagen-Dazs.
- Choose high quality, preferably organic whole milk and cream.
- Adding sugar to the eggs provides a protective barrier from hot milk.
- Patiently tempering the eggs by slowly adding hot milk prevents them from curdling.
- Try flavored coffees such as macadamia nut to switch things up.
- The spoon coating test helps determine when custard is ready to chill. Be very careful not to curdle the custard by overcooking or heating too quickly.
- Chill custard overnight or at least 8 hours.
Homemade Coffee Ice Cream
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup white sugar
- 1/2 cup coffee beans, coarsely ground
- pinch of salt
- 4 large egg yolks
- 1 large egg, whole
- 1/2 teaspoon vanilla extract
- Heat the milk, cream and coffee in a saucepan until warm and steamy. Do not boil. Cover, remove from heat and let steep at room temperature 1-3 hours, depending on how strong you like your coffee.
- Set a mesh strainer lined with several layers of cheesecloth (or use a large coffee filter) over a large bowl. Slowly pour milk mixture through cheesecloth to remove coffee grinds.
- Reheat coffee-infused milk until steamy. Meanwhile, whisk egg yolks, eggs and sugar in large bowl. Slowly pour the heated milk into the egg/sugar mixture, a ladleful at a time, whisking constantly so egg yolks are tempered by the warm milk instead of cooked by it. Return egg/milk mixture to the saucepan and add pinch of salt.
- Stir the mixture constantly over medium-low heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the custard thickens enough to coat the back of the spoon or spatula. Sweep a finger across the spatula and when the coating doesn't run, the custard is ready. Remove from heat immediately.
- Remove cheesecloth from strainer and pour hot custard through the strainer only. Add vanilla extract and stir.
- Chill custard thoroughly in the refrigerator, preferably overnight, before freezing in your ice cream maker according to manufacturer's instructions.
- 1 cup evaporated milk
- 1 cup sugar
- 3/4 cup cocoa
- 1 Tablespoon butter
- pinch of salt
- 1 teaspoon vanilla extract , Amaretto or brandy
- Combine sugar, cocoa, salt and cornstarch in a saucepan. Add milk and butter.
- Heat, whisking all the while, until sauce bubbles and thickens.
- Remove from heat and add vanilla.
- Preheat oven to 325 F.
- Place one cup of whole almonds on a cookie sheet.
- Roast almonds in the oven for 10-12 minutes, checking them periodically and shaking cookie sheet to ensure they don't burn.
- Remove almonds from oven and allow them to cool.
- Chop coarsely.
- Nestle 2-3 scoops of espresso ice cream in a bowl or sundae dish.
- Drizzle ice cream with chocolate sauce.
- Sprinkle with toasted almonds.
- Top with whipped cream and a maraschino cherry, if desired.