(This is part of a series I wrote on ice cream making. See full list of posts here.)
A good creamy scoop of coffee ice cream is one of my favorite dessert desserts in the world. Combining two of my favorite treats, coffee and ice cream, is ingenious! You get the caffeine and sugar all in one! Haagen-Daz’s coffee ice cream is still one of my favorites out there, but I wanted to see what a homemade version would taste like. I used this recipe .
I’ve seen recipes that use instant coffee or brewed espresso but this one requires steeping the beans with the warmed cream, milk, sugar and salt in a saucepan for an hour. Because I love my Dunkin Donuts after 7 years of living in Boston, I used my precious Dunkin Donuts beans that my friend S brought to me from the east coast. Oddly, I can’t find whole Dunkin Donuts beans here in the grocery stores in SF! I know that SF residents loooove their Blue Bottle coffee and can be pretty particular about their artisan slow drip coffees but it seemed a waste to use fancey beans just to steep for the flavor. I discovered that you can also use decaf beans if you want to avoid the late night jitters: