Coffee granules are steeped in milk overnight, then frozen to nerve jolting creamy perfection. Cold Brew Ice Cream for breakfast? Sign me up!
I plan to shove these photos of Cold Brew Ice Cream in your faces.
I will try to make this post about photos, about this ice cream. But should I end up rambling as I often do, bear with me.
Loads has been said lately, and if I must be honest with you and myself, my faith in humanity has taken a tumble straight to an abyss.
*AAAAAAAAHHHHHHHHHHH* That was me, in the abyss.
I’ve read too many words of hatred the past 48 hours.
So much name calling, so much vitriol controlling fingertips that it’s become too much.
Unless you’ve been living overseas in an underground cave where WiFi cannot penetrate, I’m pretty sure you have heard of the mother whose son darted towards and fell into a Silverback gorilla habitat in a Cincinnati zoo. Long story short – A Silverback Gorilla on the endangered species list was shot and killed, the kid is OK, and the internet is calling the mom negligent and irresponsible. Videos have emerged, experts have been weighing in, infographics created. Petitions have been signed, and pretty soon a walk of atonement will be scheduled to ensure this mother is contrite enough for the hover moms of America.
Everyone is now a gorilla conservationist, ‘a la’ Dian Fossey, though their clear lack of proper grammar and hateful rhetoric indicates, Disney’s animated movie Tarzan was probably the only time they made a passing acquaintance with a gorilla.
And now race has entered into this huge pile of gorilla dung and stereotypes are flung like chimpanzee poop, with about as much substance.
So you see, I’m kind of done with it.
So I made ice cream.
This Cold Brew Ice Cream has been churned three times in the past 7 days.
Each time this ice cream lasts about a day. I haven’t been sleeping much, vibrating in place mostly. I cleaned out a closet, so there’s that. Also, at some point my thighs will fuse to form one giant ass thigh, which just means I am thisclose to becoming a mermaid.
So let’s talk about this situation. Fair warning: The flavor is this ice cream is not nuanced. It’s a caffeinated punch in the face. If you’re looking for weak ass coffee ice cream, may I suggest you look elsewhere. No hard feelings, boo. The caffeinated force is strong on this one.
This ice cream begins with 2/3 cup of coffee granules steeped in milk for at least 3 hours. I prefer 8, but I won’t tell you how to live. More milk and heavy cream are added to the mixture and strained. Sugar is added (it is ice cream, after all), a little vanilla extract, and the mixture is brought to a simmer.
I love custard based ice cream; however, in the interest of time, and because custard ice cream is just a bit too high maintenance for me right now, I went the cornstarch route. Cornstarch gives this ice cream its smooth mouth feel, making it addictive enough to churn three times in one week.
Of course I added dulce de leche to the finished ice cream. I mean, nothing says thighs fused together like dulce de leche.
If you’ll excuse me, I plan to exit the interwebs and read a book, with pages like the days of yore, as this cold brew ice cream leaves my bloodstream and I can sleep again.
At least ’till next churn.
- Yield: 1 quart
- Prep Time: 15 + steeping and freezing time minutes
- Cook Time: 5 minutes
Cold Brew Ice Cream
- Cold brew steeping mixture
- Ground coffee granules (I used Café Du Monde) - 2/3 cup
- Whole milk - 1 cup
- For the cornstarch slurry
- Cornstarch - 1 tablespoon + 2 teaspoons
- Whole milk - 2 tablespoons
- For the cold brew ice cream
- Whole milk - 1 cup
- Heavy cream - 1 cup
- Granulated sugar - ¾-1 cup
- Vanilla extract - 1/2 teaspoon
- Dulce de leche (optional)
Make the cold brew steeping mixture:
In a medium container with a tightfitting lid, combine the ground coffee granules and whole milk. Stir to combine. Seal container and place in the refrigerator for 3-4 hours, preferably overnight. The longer you allow the mixture to steep, the deeper the coffee flavor.
Make the cornstarch slurry:
In a small bowl, combine the cornstarch and the whole milk. Stir to combine and set aside.
Make the ice cream:
Fill a large bowl with ice water and place an open 1 gallon Ziploc bag inside the ice water. Set aside.
Remove steeping mixture from the refrigerator. To the steeped mixture add the whole milk and heavy cream. Stir to combine. With a strainer lined with a layer of cheesecloth, strain the mixture into a medium saucepan, squeezing the cheesecloth to extract as much liquid as possible. The mixture should resemble a deep caramel color.
To the saucepan add ¾ cups of sugar and vanilla extract. Stir to combine and taste. If you feel an additional ¼ cup is needed, add it to the mixture and stir. Over medium heat, bring the mixture to a full simmer, about 3-5 minutes. Be sure to watch it closely so the mixture does not spill over. Gradually whisk in the cornstarch slurry and cook the mixture whisking the entire time until thickened, about 2-3 minutes.
Remove from heat and slowly pour the mixture into the prepared 1 gallon Ziploc bag and seal. Submerge in the water bath. Let stand, adding more ice if necessary until cold, about 30 minutes. You can either freeze the ice cream according to manufacturer’s instructions, or you can allow the mixture to steep for a few more hours before freezing.
Once frozen, layer ice cream with dollops of dulce de leche (if using) in a container with a tightfitting lid. Store in your freezer until firm, 4-5 hour.
Serve drizzled with more dulce de leche, if desired.
Makes a about 1 quart of ice cream.