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Rich and creamy coffee ice cream. This is the real deal.
Makes a little less than 2 quarts.
In a medium saucepan, heat the milk, sugar, coffee beans, salt and 1 1/2 cups of the cream until hot but not boiling, stirring occasionally. The coffee beans create a “lid” so you want to make sure the milk is not scalding on the bottom. The stirring releases some of the steam. Remove from heat and set aside to allow the mixture to steep at room temperature for approximately an hour.
Once the mixture has cooled, pour the remaining 1 1/2 cups of cream into a medium bowl set in a larger bowl of ice water. Set aside.
Reheat the coffee milk mixture over medium heat (do not boil). In a small bowl, which together the egg yolks. Temper the eggs by slowly whisking 2 cups of the hot milk mixture into the egg yolks a cup at a time. Slowly pour the warmed egg yolks back into the saucepan.
Over medium heat, stir the mixture constantly with a heat-resistant spatula being sure to scrape the bottom and sides of the pan thoroughly until the mixture thickens and coats the back of a spoon, approximately 15 minutes.
Strain the custard through a mesh strainer into the bowl of chilled cream and stir. Be sure to press on the beans to strain and press out all the liquid. Stir in the vanilla and stir to combine.
Chill the custard mixture in the refrigerator for a minimum of an hour and up to 8 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!