Oh, so you think you know ice cream? Buckle up, because Cold Brew Ice Cream is here to shake up your taste buds. This isn’t your average scoop—no, this is a creamy, dreamy concoction with a jolt of cold brew that’ll make you feel like a genius for combining two of life’s greatest pleasures. Trust me, this recipe is a game-changer, and you’ll thank me later.
I whip up this frozen delight on those rare days when I feel like showing off my ice cream-making prowess. There’s nothing quite like the look of awe when friends discover it’s not just any ice cream, but one with a sophisticated cold brew twist. It’s the perfect treat for a self-indulgent afternoon or a crowd-pleaser at parties, and hey, I never complain about extra attention.
Recipe Details
- Cuisine: Dessert
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 5 hours (including freezing time)
Ingredients
- 1 cup cold brew coffee
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Equipment/Utensils
- Mixing bowls (to stir up your creamy masterpiece)
- Saucepan (for heating up your ingredients)
- Whisk (to make sure everything’s combined just right)
- Ice cream maker (you’ll need this magic machine)
- Fine-mesh strainer (for a silky-smooth finish)
- Measuring cups and spoons (precision is key)
Preparation Steps
- Heat the Milk and Cream: In a saucepan over medium heat, combine the milk, heavy cream, granulated sugar, and brown sugar. Stir occasionally until the mixture is hot but not boiling.
- Prepare Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a little of the hot milk mixture to the yolks to temper them. Gradually whisk in the rest of the hot mixture.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. This should take about 10 minutes.
- Add Coffee and Chill: Remove from heat and stir in the cold brew coffee, vanilla extract, and salt. Strain the mixture through a fine-mesh strainer into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 15 minutes.
- Freeze: Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 2%
- Vitamin A: 20%
- Vitamin D: 10%
- Potassium: 5%
There you have it—Cold Brew Ice Cream that turns an ordinary dessert into a sophisticated treat. Go ahead, bask in the glory of your creation and enjoy the well-deserved admiration.
Cold Brew Ice Cream
Oh, so you think you know ice cream? Buckle up, because Cold Brew Ice Cream is here to shake up your taste buds. This isn’t your average scoop—no, this is a creamy, dreamy concoction with a jolt of cold brew that'll make you feel like a genius for combining two of life's greatest pleasures. Trust me, this recipe is a game-changer, and you’ll thank me later.
Ingredients
- 1 cup cold brew coffee
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat the Milk and Cream: In a saucepan over medium heat, combine the milk, heavy cream, granulated sugar, and brown sugar. Stir occasionally until the mixture is hot but not boiling.
- Prepare Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a little of the hot milk mixture to the yolks to temper them. Gradually whisk in the rest of the hot mixture.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. This should take about 10 minutes.
- Add Coffee and Chill: Remove from heat and stir in the cold brew coffee, vanilla extract, and salt. Strain the mixture through a fine-mesh strainer into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 15 minutes.
- Freeze: Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 2%
- Vitamin A: 20%
- Vitamin D: 10%
- Potassium: 5%
