Clubfoodys Coffee Ice Cream Recipes

COLD BREW COFFEE ICE CREAM

Steps:

• Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
• Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
• Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
• Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
• Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

CLUBFOODY'S COFFEE ICE CREAM

Steps:

• In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
• Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
• Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
• In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
• Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
• Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

CLUBFOODY'S CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
• In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
• Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold inches.
• Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.

CREAMY-COFFEE ICE CREAM

Steps:

• Prepare an ice bath; set aside. Stir together espresso powder and hot water in a small bowl; set aside. In a medium bowl, whisk together 1/2 cup sugar with the yolks; set aside.
• Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla bean scrapings and pod in a medium saucepan with heavy cream, milk, remaining 1/2 cup sugar, and salt. Bring milk mixture just to a simmer. Whisking constantly, slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding remaining milk mixture, about 1/2 cup at a time.
• Pour mixture back into saucepan; cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger; stir in reserved espresso mixture. Pour through a mesh sieve into a medium bowl set in the prepared ice bath; discard vanilla bean. Stir occasionally until cooled. Cover with plastic wrap, and chill in refrigerator for at least 1 hour and preferably overnight.
• Pour into an ice-cream maker. Process according to manufacturer's instructions until set, but not hard.
• Transfer soft ice cream to a metal or plastic container; freeze for at least 4 hours and up to overnight.