My mom celebrates her 80th birthday today. Sending good thoughts your way, mom. And, recognition that you continue to be a source of many inspirations, especially in the kitchen. My fondest still may be the checkerboard turkey that was on the cover of the Thanksgiving Gourmet Magazine decades ago. I thought of calling this blog recipe roulette because I have no idea if I’ll make a mess of things, but I’m willing to try. I kind of like having that curiosity, and I thank you for that.
Also, an update, my fudgsicle was nothing like I planned but was pretty delicious. You can see a slight color gradation towards the bottom on the left, but nothing like I planned. On the right is the left over mix, layered and frozen, until I got bored, and then it mixed too. Oh well, it tastes good.
But, today’s ice cream is a jolt, literally. I made coffee ice cream for friends. And since it’s for friends, I’m not playing around with the recipe. I went right to my go-to’s at Serious Eats. They have a whole set of coffee ice cream recipes. I went for the Bold and Bracing Coffee Ice Cream recipe and I followed directions as best I can. Outrageous, and I’ll be up for days.
Bold and Bracing Coffee Ice Cream
Copied directly from Serious Eats, Max Falkowitz
- 6 large egg yolks
- 3/4 cup sugar
- 5 tablespoons medium grind coffee
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 1/2 teaspoon kosher salt, or to taste
- In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
- Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer’s instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.
Here it is in all its glory just before going into the freezer to harden.