Coffee Ice Cream

Coffee and med school. Sometimes it feels like these two things go hand-in-hand. When I first started in August, I was drinking a lot of coffee in the morning and sometimes throughout the day. I’m pretty sensitive to the stuff and so if I drink too much I get really wired and am bouncing off the walls. I have cut back to only drinking a small coffee on very rare occasions. I know a few of my other classmates have also sworn it off or try to use it sparingly to avoid the jitters as well. Then there are those who would mainline their cup of joe if they could. It has become more of a treat for me, such as if I am studying at a coffee shop, and even then it’s pretty much a milkshake or hot chocolate with just a splash of espresso. So, I figured it was fitting for the first ice cream to make in med school to be coffee ice cream. It’s a great, tasty treat to have at the end of a long day of studying. Lucky for me it has just enough coffee for a great flavor, but without throwing me into a sleepless night. This is delicious on its own or you can drizzle a little chocolate syrup over top. This would also be a really good base to experiment with a variety of mix-ins. As I mentioned in my post about Ice Cream Makers, have fun and experiment with your frozen treats!

Coffee Ice Cream
Coffee Ice Cream

Coffee Ice Cream

Coffee ice cream is a great treat at the end of a long day. Sit back and relax with a spoon and a good book or your favorite show and just enjoy this creamy treat. I use 2% reduced fat milk rather than whole milk, because I don’t want it to be overly creamy. You can adjust the amount of cream and milk, as well as the type of milk used to your own liking, but beware that the more heavy on milk your base is the icier the consistency will be.

  • 2 cups heavy cream
  • 2 cups 2% reduced fat milk
  • 3/4 cup sugar
  • 2 tablespoons instant coffee granules
  • 1 pinch of salt
  • 6 egg yolks
In a medium bowl add the 6 egg yolks and set aside. In a medium saucepan, add cream, milk, sugar, instant coffee, and salt. Heat mixture over medium-high heat and bring mixture to a gentle boil. Remove the mixture from heat. Whisk the 6 egg yolks together in the medium bowl and while continually whisking, add one cup of the heated mixture to temper the egg yolks. Pour the tempered egg yolk through a fine strainer into the saucepan. Return the saucepan to medium heat and cook until the temperature reaches about 170°F, about 5 minutes. Pour mixture into a large bowl and cover with plastic wrap, pressing down onto the top of the mixture. Place in the fridge and cool completely, about two hours. Once the mixture is completely cool, freeze the mixture according to your ice cream makers directions. Once the freezing process is completed, transferred to an airtight container and place in the freezer for a minimum of 2 hours to reach a solid consistency throughout. Now simply scoop, serve, and enjoy!

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