Enjoy this cold brew coffee ice cream for a smooth and tasty ice cream. Delicious at any time of year, but particularly good in the summer.
We have become big fans of cold brew coffee in the summer, enjoying the sweetness of this brewing method and the refreshing drink that it produces. If you haven’t tried it, give it a go; the method is very straightforward, just needing a little patience as it brews overnight. Start by brewing in a jug or cafetière before splashing out on one of the brewing jugs, but they do have the advantage of making the job of separating the coffee from the grounds very simple. When you’re in need of that first cup of the day, saving those seconds is a godsend. While brewing a pot one evening, I did start to think about other ways of using cold brew coffee. Probably as a result of having a little scoop of ice cream earlier, I thought of cold brew coffee ice cream, so decided to give it a go.
The method for this cold brew coffee ice cream is straightforward: make the coffee using a milk and cream mixture rather than water, and then use that mix to make the custard, which is then frozen in an ice cream machine. As with normal cold brew coffee, I used a ratio of 1:10 by weight of coffee to milk mix, and let it steep overnight.
You do need to take a bit of care when making the custard to heat the mixture slowly enough to make sure that it doesn’t split and result in scrambled eggs. Using egg yolks like this also means that you have a number of egg whites going spare. We tend to freeze them individually in a silicone muffin tray, or individual silicone muffin cases. They keep very well in the freezer, and can be defrosted for use in meringue or macarons. Before freezing the custard, check the level of sweetness and adjust to taste.
- 300 ml double cream
- 150 ml milk
- 45 g ground coffee
- 6 free range egg yolks
- 110 g sugar
Mix the milk and cream, and stir in the ground coffee. Let steep overnight. Filter out the milk and cream mixture, discarding the used coffee grounds. Pour the mixture into a pan and bring to a gentle simmer.
Meanwhile using an electric whisk mix the egg yolks and sugar in a large bowl until they are pale and the sugar has dissolved.
Slowly pour the hot cream and milk over the egg and sugar mixture, whisking as you do.
Transfer the mixture back to the saucepan and gently cook, stirring all the time and taking care to scrape the sides and bottom of the pan, until the mixture is glossy and has thickened enough to coat the back of a spoon.
Allow to cool, then churn in an ice cream machine until thick. Pack into a plastic tub and freeze for a few hours to firm it up.
This cold brew coffee ice cream was a definite success; smooth, not bitter and really showing the flavour of the coffee. If you’re just after some coffee to drink, rather than ice cream, here’s our guide on how to make perfect cold brew coffee.