Homemade Coffee Ice Cream

I recently acquired a Krups Ice Cream Maker from Banks Kitchen Boutique. As you can imagine I am using any excuse to make a batch and it certainly doesn't last long in my house. After trying various different recipes, this is the one I like the most, because it's versatile and creamy. This recipe is for a coffee flavoured ice-cream, but you can adjust it to any flavour. For example, instead of the coffee beans you can use a vanilla bean. Just cut it open and scrape out all the seeds, and put the pod in as well. When you sieve the mixture the little seeds will stay behind. Or you can add purréed fruit such as strawberries.

Ingredients.

80 gm coffee beans
500 ml cream
250 ml full cream milk
170 gm caster sugar
2 x-large egg yolks
1 x-large whole egg
2 Tablespoons coffee liquor (I use Kahlua)

The reason for the liquor, besides the fact that it tastes so good, is that alcohol stops ice-cream from going rock hard in the freezer. It helps keep the consistency creamy. So if you want the effect of the alcohol but not the flavour, you can even use vodka which is relatively flavourless. But not too much, otherwise it won't set.

Combine the cream and milk in a pot with the coffee beans and heat to 80° C. If you don't have a thermometer than take it off the hot plate when you see the first bubble appear. ie: just before it boils.

Leave to one side so that the beans can flavour the liquid. About 30mins.














Using a hand mixer, blend eggs and sugar until light and fluffy.

Strain the cream/milk mixture to remove the beans.

Add the cream, a spoonful at a time mixing in-between for about 5 spoonful's and then pour the rest of the mixture in and combine until well mixed. Warm up on the stove top until hot but not boiling. Add the coffee liquor and then give it a couple of stirs. Allow to cool.

Store in the fridge for at least 12 hours if you are using an ice-cream maker. It must be really cold when it goes into the bowl of the ice-cream maker, which will have been in the freezer for at least 24 hours.

If you are using an ice-cream maker, follow manufacturers instructions. If not,  place in the freezer and stir every half hour or so to break up the ice crystals until it is ready to eat. Yum Yum.