Cold Brew Coffee Ice Cream recipe
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Ingredients
- 2 cups heavy cream, divided ¾ cup coffee beans, coarsely ground 1 cup milk ½ cup superfine sugar 3 tablespoons nonfat dry milk powder 1 teaspoon vanilla extract 2 tablespoons milk 2 teaspoons tapioca starch 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
Nutrition Info
- 302.6 caloriescarbohydrate: 20.4 gcholesterol: 84.8 mgfat: 22.7 gfiber: : -protein: 3.6 gsaturatedFat: 14.2 gservingSize: -sodium: 56.4 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Cold Brew Coffee Ice Cream
Directions
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Combine 1 cup cream and coffee in a container. Stir to combine, seal and let steep in the refrigerator, 8 hours to overnight.
Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.