Black coffee ice cream. This easy homemade ice cream from Jeni's Splendid Ice Creams is gonna rock your summer.
This black coffee ice cream is a caffeine fix, coffee fix, and ice cream fix all in one, whether you take it in a bowl or on a cone or straight off the spoon. Seriously, it’s so good. Damn good. We’re talking stick-a-spoon-in-it-and-swoon good. Know how every once in a while you taste something that’s so insanely good that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please. This recipe has been updated. Originally published March 16, 2012.–Renee Schettler Rossi
How To Make This Coffee Ice Cream Even Better
The author, the one and only Jeni of Jeni’s Splendid Ice Creams, says, “If you can, buy coffee beans from a local roaster. The flavor is markedly more pronounced when your coffee is super fresh. We have long purchased our coffee from Stauf’s Coffee Roasters in Columbus.”
Special Equipment: Ice cream maker
Black Coffee Ice Cream Recipe
- Quick Glance
- 25 M
- 35 M
- Makes 1 quart
- 2 1/2 cups whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, at room temperature
- 1/8 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 3 tablespoons light corn syrup
- 1/4 cup dark-roast coffee beans, coarsely ground
- 1. Mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. Forget about it for a little while.
- 2. Whisk the cream cheese and salt in a bowl until smooth. Forget about it, too.
- 3. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart or larger saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat, add the coffee, and let steep for 5 minutes.
- 4. Strain the coffee mixture through a sieve lined with a layer of cheesecloth, squeezing the coffee grounds in the cheesecloth to extract as much liquid from them as possible. Discard the grounds and return the coffee mixture to the saucepan and place over medium-high heat. Gradually whisk in the reserved slurry as you bring it to a boil. Cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
- 5. Gradually whisk the hot milk mixture into the reserved cream cheese mixture until smooth. Let cool slightly, then pour the mixture into a 1-gallon resealable plastic freezer bag. Fill a large bowl with ice and water and submerge the sealed bag in the ice bath. Let stand, adding more ice to the bowl as necessary, until the ice cream base mixture is uniformly cold, about 30 minutes.
- 6. Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy. Pack the ice cream into a container, press a sheet of parchment directly against the surface of the ice cream, and seal with an airtight lid. Tuck it in the coldest part of your freezer until firm, at least 4 hours, before serving.
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