The classic, rich, coffee flavor in this energizing custard ice cream is enhanced by the addition of coffee liquor. A little bit of alcohol helps ice cream stay soft in the freezer (because of it’s low freezing point) so I highly recommend this step for both flavor and function! Also be sure to use a quality instant coffee, but if it contains caffeine or not is up to you.

INGREDIENTS:

✦ 1.5 cups heavy cream

✦ 1.5 cups whole milk

✦ 1/4 tsp sea salt

✦1 TBS instant coffee

✦ 3/4 cup brown sugar

✦4 egg yolks

✦2 TBSP coffee liquor

INSTRUCTIONS:

In a medium saucepan combine the heavy cream, milk, salt, and instant coffee and heat over medium heat until very warm (but not simmering).

While the milk is heating, in a bowl combine the egg yolks and brown sugar and whisk until fully emulsified and lighter in color.

Slowly add 1/2 – 1 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan and whisk until fully combined.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible.

Strain the mixture through a fine mesh sieve into a fresh bowl and stir in the coffee liquor. Let cool, then refrigerate for at least 2 hours. Churn in your ice cream maker as directed, and freeze in an ice cream approved container. Enjoy!