Black Coffee Ice Cream (230 views)

Instead of pouring the ice cream base into a ziptop bag and chilling it using an ice bath, then churning it, we poured the ice cream base into a quart container, chilled it overnight, then churned it in the morning, then packed it into a container and froze it until dinner time. It needed to sit on the counter for 5-10 minutes to become scoopable. This coffee ice cream is so rich and smooth. I used Pete's Decaf French Roast beans. 

Black Coffee Ice Cream

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This creamy, easy homemade ice cream from Jeni's Splendid Ice Creams, made with no eggs, is a caffeine fix, coffee fix, and ice cream fix all in one, whether you take it in a bowl or on a cone or straight off the spoon. Seriously, it's so damn good. We're talking stick-a-spoon-in-it-and-swoon good.

Equipment
Ice cream maker


2 1/2 cups whole milk
1 tablespoon plus 2 teaspoons cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, at room temperature
1/8 teaspoon fine sea salt
1 1/2 cups heavy cream
3/4 cup granulated sugar
3 tablespoons light corn syrup
1/4 cup dark-roast coffee beans, coarsely ground


In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. Forget about it for a little while.
In another bowl, whisk the cream cheese and salt until smooth. Forget about it, too.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart or larger saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat, add the coffee, and let it steep for 5 minutes.

☞ TESTER TIP: Much depends on the quality of your coffee. Freshness, too. Trust us when we say freshly ground will make ALL the difference.

Strain the coffee mixture through a strainer lined with a layer of cheesecloth, squeezing the coffee grounds in the cheesecloth to extract as much liquid as possible. Discard the grounds.
Return the coffee mixture to the saucepan and place over medium-high heat. Gradually whisk in the reserved slurry as you bring it to a boil. Cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the reserved cream cheese mixture until smooth. Let cool slightly, then pour the mixture into a 1-gallon resealable plastic freezer bag. Fill a large bowl with ice and water and submerge the sealed bag in the ice bath. Let stand, adding more ice to the bowl as necessary, until the ice cream base mixture is uniformly cold, about 30 minutes.

Pour the ice cream base into the frozen canister of your ice cream maker and process according to the manufacturer's instructions until thick and creamy.

Pack the ice cream into a container, press a sheet of parchment directly against the surface of the ice cream, and seal with an airtight lid. Tuck it in the coldest part of your freezer until firm, at least 4 hours.