My favorite homemade coffee frozen custard recipe. Perfect for your home ice cream maker! Uses cold brewed whole milk to make a creamy coffee custard.
Ingredients
Takes around 20mins to make the custard. 30-45 mins with a basic ice cream maker. Yields 1 1/2 pints
1/2 cup of course ground Medium Dark Cafe Mexicano
2 cups of heavy whipping cream
2 cup of whole milk (see instructions for coffee infusion)
2/3 cup of sugar
1/8 teaspoon fine sea salt
6 large egg yolks
flavoring or additives
Instructions
Prior to starting your frozen custard, cold brew your whole milk by pouring it into a jar or gallon bag and soak the milk in a 1:4 ratio beans to milk. 1/2 cup of course ground coffee to 2 cups of whole milk. Soak milk and coffee grounds for 12-24 hours depending on strength of coffee. I prefer to use Medium Dark Cafe Mexicano. Pour out the milk and filter the coffee beans from the cold brew milk. Dispose of coffee grounds.
In a small pot simmer heavy cream, coffee infused milk (free of coffee grounds), sugar and salt until the sugar has completely dissolved. (Around 5 mins).
Remove pot from heat, and in a separate bowl, whisk 6 large egg yolks.
Whisking constantly, slowly combine the warm mixture into a bowl with the eggs. Once entirely whisked together, return pot to medium low heat and gently reduce the mixture down to it being thick enough to coat the back of the spoon.
Strain through a fine mesh sieve into a bow and cool in fridge before adding it into an ice cream machine. Let coffee custard reach smooth frozen consistency.
Add desired toppings and serve.