Crushed Coffee Bean 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.

OVERNIGHT DELIGHT WHITE COFFEE ICE CREAM

Steps:

• Place the bowl of ice cream maker in the freezer.
• Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
• Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
• Process cream mixture in the ice cream maker according to manufacturer's instructions.

CHOCOLATE-COFFEE BEAN ICE CREAM CAKE

Steps:

• In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

COFFEE ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir 1/2 cup crushed espresso beans into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

CRUSHED COFFEE BEAN ICE CREAM

Steps:

• In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil.
• Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.
• In a medium bowl, whisk together the egg yolks and sugar.
• Pour the cream mixture into the egg yolks, whisking until well blended.
• Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon.
• Strain the custard through a fine mesh sieve and chill.
• Freeze in an ice-cream maker following the manufacturer's instructions.

COFFEE BEAN ICE CREAM

Steps:

• Heat milk sugar and coffee beans slowly together.
• Stir to dissolve sugar.
• When this reaches the boiling point, quickly whisk in the egg yolks, all at once.
• Continue to whisk gently until the mixture thickens slightly.
• Immediately add the coffee grounds and the honey, remove from the heat and continue to stir.
• It is important to keep the custard moving.
• After a couple of minutes, strain through a medium sieve, into a clean container.
• Chill this in a bath of ice water, stirring from time to time.
• Cover and refrigerate.
• Add 1 quart heavy cream and churnfreeze in an ice cream making machine.
• Serve with Cajeta Sauce.