coffeeicecream

Jacobs Wonderbar Coffee Ice Cream

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I’m obsessed with Philz Coffee. Whenever I go to San Francisco, I make at least two stops a day at Philz. It’s just so creamy and delicious and rich and unctuous and amazeballs. Since I don’t have a Philz locally, I always make sure to grab a bag of beans to go so I can enjoy it at home (although it’s not nearly as delicious as when you get it fresh from Philz). Over the weekend I couldn’t shake the craving, but it’s still too dang hot to be drinking anything not iced, so I thought… coffee ice cream. PHILZ coffee ice cream. That’s the solution!

So coffee ice cream I did make, using whole beans of Jacobs Wonderbar, my favorite roast at Philz. It’s pretty dang good, y’all. Since we’re infusing the coffee flavor into the milk instead of using granulated instant coffee (which is what most coffee ice cream recipes use), the coffee-ness (yes, coffee-ness) isn’t super intense.

Confession: I used 6 egg yolks, which is complete overkill and makes this ice cream SUPER rich. I used 6 egg yolks because I made meringue earlier in the week and had a bunch of yolks left over. Yes, the eggs in the picture are stunt eggs. So is the box of sugar :X  But not the milk… I totally used that milk.

Ingredients - milk, coffee, cream, sugar, eggs (not pictured: vanilla paste).

Ingredients – milk, coffee, cream, sugar, eggs (not pictured: vanilla paste).

Beans on beans on beans. I wish you could scratch and sniff your screen and smell this. It's deep and chocolatey and nutty and nom.

Beans on beans on beans. I wish you could scratch and sniff your screen and smell this. It’s deep and chocolatey and nutty and nom.

Steep the beans in the milk and cream along with sugar and a pinch of sea salt.

Steep the beans in the milk and cream along with sugar and a pinch of sea salt.

Set up an ice bath with the remaining cream and a fine mesh strainer. We're going to strain the custard mixture to make sure no icky sticky scrambled eggy bits get into our delicious ice creamtimes.

Set up an ice bath with the remaining cream and a fine mesh strainer. We’re going to strain the custard mixture to make sure no icky sticky scrambled eggy bits get into our delicious ice creamtimes.

Temper the egg yolks with the warm coffee-infused milk mixture by slowly adding in the warm liquid and constantly whisking the yolks.

Temper the egg yolks with the warm coffee-infused milk mixture by slowly adding in the warm liquid and constantly whisking the yolks.

 

Scrape the yolk and warm custard mixture back into the saucepan and stir over low heat until it thickens. The mixture should be able to coat the back of a spoon - run your finger along the back and if the mark stays, she's ready! Boop!

Scrape the yolk and warm custard mixture back into the saucepan and stir over low heat until it thickens. The mixture should be able to coat the back of a spoon – run your finger along the back and if the mark you made with your finger stays put, she’s ready! Boop!

Strain the custard through the mesh strainer and into the cream sitting on top of the ice bath.

Strain the custard through the mesh strainer and into the cream sitting on top of the ice bath. Also, let’s talk about how I was holding a heavy pot of custard in one hand and a big ol’ Canon 7D with a flash attached in the other. Action shot ftw.

vanilla bean paste

Vanilla bean paste and ground Jacobs Wonderbar. Let’s take a second to talk about how I’m absolutely in love with vanilla bean paste (in place of vanilla extract). Vanilla paste has the actual vanilla beans in it. It’s a bit thicker, has less of that “alcohol-y” flavor and adds those delicious little flecks of vanilla beans! It’s something you just can’t get with extract. Vanilla bean paste is the happy medium between vanilla extract and buying whole vanilla beans. Anyway – add the vanilla bean paste and coffee into the custard + cream mixture.

Try not to drink this. Although it would be delicious and I totally wouldn't judge you.

Try not to drink this. Although it would be delicious and I totally wouldn’t judge you.

Freeze according to your ice cream maker’s instructions and prepare your life to OD on ice cream. It’s serious. SERIOUS.

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The texture is unreal. It’s almost chewable. It’s super rich. Beyond rich. I think I’d actually cut back an egg yolk next time (gasp! I know… I’m totally lying. I’d probably add another egg yolk just to see what would happen).

 

Jacobs Wonderbar Coffee Ice Cream (featuring Philz Coffee)

adapted from david lebovitz’s perfect scoop
makes about 1 quart in 25 minutes + freeze time

Ingredients

1 cup whole milk
2 cups heavy cream
1 1/2 cups whole coffee Jacobs Wonderbar beans (or other dark roast)
A pinch of salt
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla paste (can substitute vanilla extract)
1 1/2 teaspoons finely ground coffee (optional, espresso grind recommended)

 

Directions

Heat milk, sugar, whole coffee beans, salt, and 1/2 cup of heavy cream in a medium saucepan over medium-high heat until it begins to steam. Don’t let it boil. Once the mixture is warmed through and the sugar has dissolved, cover and remove from the heat to let the coffee steep at room temperature for 1 hour.

Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Pour the remaining cream into the 2-quart bowl. Place a fine mesh strainer over the top of the small bowl. Set aside.

In a separate bowl, stir together the egg yolks. Rewarm the milk until once again steamy (but not boiling),  then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla paste/extract and ground coffee, then refrigerate to chill thoroughly – at least two hours but preferably overnight.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Place in an airtight container and freeze for 2 hours to harden. Or not. Just eat it now.

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Mmmm.

See the flecks of espresso? Yasssss!

 

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3 replies
  1. Michelle
    Michelle says:

    What brand of ice cream maker do you recommend, and is the vanilla bean paste something that you can find locally??

    Reply

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