Did you know that today is national Coffee Ice Cream day? I love coffee, I like ice cream and I can’t decide how I feel about coffee ice cream to tell you the truth. But, I came across this great recipe on Serious Eats (a favorite site of mine) for Ice Cream without a machine. As a New Yorker with limited space, tis was a great way to make it. I added the espresso powder because I like a rich flavor. You can adjust accordingly or add coffee powder instead. Enjoy!
Coffee Ice Cream
(a variartion of Serious Eats’ recipe)
8 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 (12-ounce) can evaporated milk
2 cups heavy cream
3 T instant espresso powder
In large bowl or stand mixer fitted with whisk attachment, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Whip in the espresso powder until incorporated. Set aside. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated. Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely.
Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.