Coffee Ice Cream

Coffee ice cream has been on my to do list since I got my ice cream maker. It is National Ice Cream month so that's why you're going to see a bunch of ice cream pop up on the blog. After trying this, I can't wait to add chocolate to this recipe to make it mocha ice cream!

Coffee Ice Cream

Ingredients:

2 cups whole milk

3/4 cup sugar

1 1/2 cups coffee beans

pinch of salt

1 cup heavy cream, divided

5 large egg yokes

1/2 teaspoon vanilla

1/4 teaspoon espresso powder or finely ground coffee

Directions:

Combine milk, sugar, coffee beans, salt, 1/2 cup heavy cream in a sauce pan over medium heat. Stir to combine until it is warm and the mixture starts to bubble. Turn off heat and let the beans seep for one hour at room temperature.

Return mixture to medium heat. In a medium bowl whisk egg yokes. Once the coffee mixture is warm, pour it over the yokes and whisk constantly. Return the coffee and egg mixture back to the saucepan.

Cook on medium heat. Stir constantly and scrape the bottom until mixture thickens or reaches 170*-175*. Mixture should be able to coat the spoon. In a medium bowl, pour the remaining 1/2 cup of cream and place a strainer on top. Pour mixture through the strainer.

Press on coffee beans to extract all the liquid with a heavy bottom glass. Discard coffee beans. Mix vanilla and espresso into the custard. Chill for about one hour in refrigerator. Freeze in cream maker according to manufacturer's instructions. Keep in an airtight container in the freezer.

Source: Annie's Eats "Coffee Ice Cream"

Strawberry Lemonade Ice Cream

Usually, if ice cream doesn't have chocolate or cookie dough in it, I don't want to eat it. I've never really been a fan of strawberry ice cream but I came across this recipe and I was super curious how the heck sour cream and strawberries would ever taste good together. This is ice cream is the answer. I changed it up and put lemon in it after a friend said she only ate strawberry ice cream with a scoop of lemon sherbet. I must admit it is a really nice flavor combination!

Strawberry Lemonade Ice Cream

Ingredients:

16 ounces strawberries

3/4 cup sugar

1 tablespoon vodka, optional

1 cup sour cream

1/2 cup heavy whipping cream

1/2 cup whole milk

the juice and zest of one lemon*

* You can add or take away depending on your preference. My friend would have preferred more lemon flavor yet I was satisfied with this amount.

Hull and slice the strawberries. In a medium bowl combine sugar, strawberries, and vodka (optional). Cover and set aside for one hour. In a blender, put the sugared strawberries, sour cream, cream, milk, lemon and zest. Blend until nearly smooth yet still slightly chunky. Chill for one hour. Freeze in your ice cream maker according to manufacturer's directions. Keep in an air tight container in your freezer.

Source: Adapted from Annie's Eats "Dreamy Creamy Strawberry Ice Cream"

Vanilla Bean Ice Cream

For our second wedding anniversary, my husband bought me an ice cream maker attachment! He knows me oh so well. I was beyond thrilled and had made this ice cream within 24 hours of receiving said gift. I thought I'd start out with an easy and basic ice cream.

My ice cream came out as soft serve and it tasted like glorified Cool Whip. I was quite depressed. I placed my ice cream in my freezer and the next morning it was perfect ice cream texture.

Vanilla Bean Ice Cream

Ingredients:

2 cups heavy whipping cream

1 cup whole milk

3/4 cup sugar

pinch of salt

one vanilla bean

3/4 teaspoon vanilla

Directions:

Pour one cup of cream in a medium sauce pan over medium heat with the sugar and salt. Split the vanilla bean in half and scrape out the seeds and place in the cream. Add vanilla pod. Whisk mixture until sugar is dissolved and mixture is warm.

Remove from heat and add the rest of the cream, milk, and vanilla extract. Chill thoroughly before freezing in your ice cream maker. Always freeze accordingly to your ice cream manufacturer's instructions.

Source: Annie's Eats but originally from "The Perfect Scoop" by David Lebovitz