I don’t like cream in my coffee but I love coffee in my ice cream. Whether or not you enjoy a cuppa, this ice cream transcends coffee by taming its bitter edge.
Start with a basic ice cream recipe and then add a potent coffee syrup. I’ve tried a rich concentrate of freshly ground expresso beans but my best results have come from less exotic means: instant coffee crystals mixed with a bit of water.
If you enjoy chocolate with your coffee, feel free to toss a handful of roughly chopped semi-sweet chocolate to the chilled custard.
Makes About 4 Cups
■ 1⁄2 cup of instant coffee crystals
■ 3 1/2 cups homemade vanilla ice cream
■ An electric ice cream maker
Moisten the coffee with 1 tablespoon of hot water, adding more water as necessary to create a syrup consistency. Strain and cool the mixture.
Prepare and chill the ice cream custard as directed in the homemade ice cream recipe.
Add the coffee concentrate to the the chilled custard, a teaspoon at at time until you are satisfied with the taste. Pour the mixture into a frozen canister of an ice cream maker and follow the manufacturer’s instructions.
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