Jeni's coffee ice cream recipe
Jeni's Coffee Ice Cream Recipe is a simple and delicious dessert that coffee and ice cream lovers will adore. This recipe uses high-quality coffee beans and a cornstarch-based thickening agent to create a rich and creamy ice cream that is perfect for any occasion.
Equipment
- 1 Ice cream maker
- 1 fine-mesh straine
- 1 medium-sized saucepan
- 1 whisk
- 1 Mixing bowl
Ingredients
- 2 cups whole milk
- 1 tablespoon cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/4 cup freshly roasted coffee beans, coarsely ground
Instructions
- In a small bowl, mix 2 tablespoons of milk with the cornstarch to make a slurry.
- In a medium-sized saucepan, combine the remaining milk, cream, sugar, corn syrup, salt, and coffee grounds.
- Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture comes to a simmer.
- Remove the saucepan from heat and let it steep for 15 minutes.
- Strain the mixture through a fine-mesh strainer into a clean saucepan.
- Reheat the mixture over medium heat and gradually add the cornstarch slurry, whisking constantly.
- Bring the mixture to a boil and let it cook for 1 minute, stirring constantly.
- Remove the saucepan from heat and let the mixture cool to room temperature.
- Cover the saucepan and chill it in the refrigerator for at least 2 hours, or until it is thoroughly chilled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.
Notes
Nutritional Values:
Each serving of Jeni's Coffee Ice Cream contains approximately 290 calories, 20g of fat, 27g of carbohydrates, and 3g of protein.
Additional Notes/Tips:
For an extra boost of coffee flavor, consider adding a small amount of espresso powder or instant coffee to the recipe. Additionally, serving the ice cream with a drizzle of caramel sauce or a sprinkle of cocoa powder can enhance its flavor even further.