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.
Jacobs Wonderbar Coffee Ice Cream (featuring Philz Coffee)
adapted from david lebovitz’s perfect scoop
makes about 1 quart in 25 minutes + freeze time
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)
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.