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Hey fellow coffee lovers! 🌞 Today, I'm super excited to share with you something I've been experimenting with in my kitchen – a homemade coffee ice cream that's just perfect for those of us who can't get enough of our daily java. This recipe is all about capturing that rich, coffee flavor in a creamy, frozen form, and oh, it's a game-changer!
Before we dive into the nitty-gritty, I gotta give a shout-out to my current obsession – Alex's Low Acid Organic Coffee. Not only does it taste fantastic, smooth, and full-bodied, which makes it perfect for our ice cream, but it's also organic and low in acid, so it's gentle on the stomach. Plus, supporting a brand that's all about quality and sustainability? Count me in!
Alright, let's get to the good part. Making this ice cream is easier than deciding what to watch on Netflix on a Friday night, and the end result is so worth it. You're going to love it!
What You'll Need:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 tablespoons of Alex's Low Acid Organic Coffee (finely ground)
- 6 large egg yolks
- A pinch of salt
- Your favorite mix-ins (think chocolate chips, crushed nuts, or even brownie pieces – get wild!)
Let's Make Some Ice Cream!
Step 1: Infuse the Cream
Get a medium saucepan and mix your heavy cream, milk, and coffee grounds. Heat it until just simmering, but don’t let it boil. This is where we're infusing that lovely coffee flavor into our cream. After it simmers, remove it from heat and let it sit for about an hour – patience, friends!
Step 2: Temper the Egg Mixture
In a separate bowl, whisk your egg yolks, sugar, and a pinch of salt until it's smooth and a bit fluffy. Now, we need to temper this mixture by slowly pouring in your infused cream, a little bit at a time, while continuously whisking. This method ensures that we get a smooth custard without scrambling the eggs – nobody wants scrambled egg ice cream!
Step 3: Cook it Up
Pour the mixture back into the saucepan and cook it over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. This usually takes about 5 minutes, but keep a close eye on it.
Step 4: Chill Out
Once your mixture is beautifully thickened, strain it to remove any solids (like those coffee grounds) and let it cool to room temperature. Then, cover it and let it chill in the fridge for at least 4 hours, but overnight is best for those flavors to really mingle and get to know each other.
Step 5: Churn, Baby, Churn!
When your base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This is the stage where you get to throw in your chosen mix-ins. Let the machine do its magic until the ice cream is thick and creamy.
Step 6: Freeze
Transfer your ice cream to a freezer-safe container and freeze it until it's firm. I know, waiting is the hardest part, but give it a few hours, and it’ll be ready to rock your world.
Step 7: Serve and Revel
Scoop up your homemade coffee ice cream, maybe top it with a little whipped cream or a drizzle of chocolate sauce, and enjoy every creamy, coffee-infused bite.
Creating this homemade coffee ice cream using Alex's Low Acid Organic Coffee not only gives you a delicious, frozen treat, but it's also a fantastic way to enjoy your coffee in a new and exciting form. And let's be honest — adding those mix-ins? Genius. It's like your coffee and favorite coffee-time snack got married in ice cream heaven.
So, what are you waiting for? Give this recipe a try and let your coffee-loving heart beat in the rhythm of an ice cream churn. Trust me, you won’t regret it.
Cheers to coffee in all its glorious forms! 🍨☕