This coffee ice cream is cool because unlike most coffee ice cream recipes, this one uses whole bean coffee (rather than instant). And when you use good coffee, freshly roasted, the resulting ice cream flavour is rich, complex and infinitely variable. Different beans have different characteristics - fruity, acidic, chocolatey, citrusy and so on - and the resulting ice cream takes on these flavours and releases them in perfect deliciously cold creamy mouthfuls.
In this particular instance I used Ethiopian Yirgacheffe beans from Rave Coffee
As a coffee, these beans produce subtle notes of damson and plums, which the careful taster may be able to pick up in their ice cream, as well. Best served with complimentary flavours - poached plums comes to mind, or how about plum crumble?
Another benefit to this recipe is it makes it easy to make decaffeinated coffee ice cream, simply by using decaf beans. The result may be less nuanced than with a fancy single estate bean, but honestly, who would mind?
Coffee Ice Cream
375 ml whole milk
125g coffee beans
pinch of salt
375 ml double cream
5 egg yolks
1. Heat the milk, sugar, coffee beans, salt and 125 ml of cream in a saucepan. Once warm (but not boiling), remove from heat, cover and let it steep for 1 hour or so.
2. In one bowl, pour the remaining 250ml cream and set a strainer on top of it. In another bowl, whisk together the egg yolks.
3. Warm up the coffee-infused milk mixture and slowly pour it (beans and all) into the bowl with the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
4. Warm the saucepan over median heat, stirring constantly with a spatula, until the mixture thickens and coats the spatula (you’ve just made custard!).
5. Pour this custard through the strainer into the bowl with the cream and stir.
If you were left feeling inspired by this recipe, why not have a look at Great British Chefs collection of delicious ice cream recipes.