For those of us who live for coffee, and have a serious sweet tooth, this ice cream will hit two birds with one stone. The ice cream is an easy process that steeps the coffee grounds to develop a rich coffee flavor. The cream and milk give it a smooth texture that is absolutely amazing.
Salted Caramel Coffee Ice Cream
- 2 TB Coffee grounds
- 2.5 Cups Heavy cream
- 1.5 Cups Milk
- 2 Egg yolks
- 2/3 Cup Sugar
- 4 TB Caramel Sauce
- 1 T Kosher salt
- 4 TB Pecans toasted
- Add milk, cream and coffee to a medium pot over medium heat.
- Slowly heat to until little bubbles start to form along the edge of the pot. I start at low heat for maybe five minutes, then turn to medium heat, which only takes another 5-8 minutes. When the bubbles start, remove from heat.
- Strain the coffee grounds from the base by pouring through a fine mesh strainer, like a chinios. Return the base to a pot over medium heat.
- Now we will temper the eggs, which is essentially slowly cooking the eggs so they stay liquidy and don't scramble. Beat egg yolks in a bowl. Slowly, add some of the milk mixture into the eggs as you beat. This should be a thin stream as you beat, about 1/4 cup at a time. What you don't want to do is to dump the milk mixture into the eggs, because this will cook/scramble the eggs.
- After you've added a cup of liquid into the eggs, dump the egg mixture back into the pot and stir. Heat the mixture until it thickens. It should be thick enough to coat the back of a spoon, and if you run your finger across the spoon, the line should stay. I usually cook for 10 minutes.
- Pour the ice cream base through a fine mesh strainer, and into a container. Refrigerate for at least 4-5 hours.
- Setup your ice cream machine and pour the base in. Churn the ice cream until smooth and creamy.
- Empty the ice cream into a container and place in the freezer for 2 to 4 hours before serving.
- To serve, scoop ice cream in a bowl, then top with caramel sauce and nuts. Enjoy!