Coffee Ice Cream

Food preparation

Concentrated coffee solution: 80ml (can be extracted by grinding 2-3 deeply roasted coffee beans or by mixing instant black coffee powder with hot water, with a higher concentration)
Light cream: 250ml
Milk: 150ml
Egg yolks: 3 pieces
Sugar: 60g
Corn starch: 5g
Salt: a small amount
Vanilla essence: 2 drops (can enhance flavor, no need or no need to add)

Production steps

Egg yolk paste preparation:

Put the egg yolk and 30g of fine sugar into a bowl, and use an egg beater to beat until the color becomes lighter, the volume becomes fluffy, and it becomes thick. Add corn starch and stir evenly. At this point, the egg yolk paste will become more delicate and thick. 

Boiling milk and coffee:

Pour the milk and the remaining 30g of granulated sugar into a small pot, heat over low heat, and stir continuously until the sugar is completely dissolved. Then pour in concentrated coffee and a pinch of salt, stir well, and continue heating until almost boiling. Immediately remove from heat. 

Mixing Egg Yolk Paste and Coffee Milk Liquid:

Slowly pour the heated coffee milk liquid into the egg yolk paste, stir quickly while pouring, to prevent the egg yolk from being cooked and clumped. After mixing evenly, pour it back into the pot, heat it over low heat and continue stirring. When the liquid becomes thick and can hang on the scraper to form patterns and is not easy to drip, immediately remove it from the heat. 

Cooling and filtering:

Sift the brewed coffee egg and milk mixture into a clean container to remove any possible clumps and make the taste more delicate. Then cover with plastic wrap and refrigerate in the refrigerator until completely cooled. 

Whip whipped cream:

Take a clean container without water or oil, pour 250ml of whipped cream and 2 drops of vanilla extract, and use an electric whisk to beat at medium speed. When the whipped cream shows patterns and there are small hooks when lifting the whisk, the whisking is complete. 

Mixing and Freezing:

Pour the cooled coffee egg mixture into whipped cream, stir evenly with a spatula until a delicate ice cream paste is formed. Pour the ice cream batter into a fresh-keeping container, cover it with a lid, and place it in the freezer for 4-6 hours until it solidifies.

 
Secondary stirring (optional):

 After freezing for 2-3 hours, take out the ice cream and stir with an egg beater for a few minutes to break down the ice crystals inside, which can make the ice cream taste denser. Freeze again in the refrigerator until completely solidified.

Suggested consumption

After digging out the ice cream balls, sprinkle cocoa powder, coffee powder, crushed nuts, or drizzle with chocolate sauce and caramel sauce to add texture and flavor.
Paired with waffles, pancakes, or small cakes, make delicious coffee ice cream desserts.