ClubFoody’s Coffee Ice Cream

READY IN: 10minsYIELD: 4 pints


  • 1 12 cupswhole milk
  • 1cup whole coffee beans
  • 34 cupgranulated sugar
  • 18 teaspoonsea salt, ground
  • 14 teaspooncoffee, finely ground
  • 2tablespoonsTia Maria
  • 12 teaspoonpure vanilla extract
  • 1 (10 ounce) can sweetened condensed milk
  • 2cupsheavy cream
  • 1tablespoonpowdered sugar

    Serving Size: 1 (1288) g

    Servings Per Recipe:1

    Calories: 848.3

    Calories from Fat 478 g 56 %

    Total Fat 53.2 g 81 %

    Saturated Fat 33 g 165 %

    Cholesterol 196.3 mg 65 %

    Sodium 247.7 mg 10 %

    Total Carbohydrate85.8 g 28 %

    Dietary Fiber 0 g 0 %

    Sugars 82.8 g 331 %

    Protein 10.9 g 21 %


  • In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer – do not boil.
  • Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
  • Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it’s bitter – keep in mind that the whipped cream has some sweetness to it; set aside.
  • In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
  • Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
  • Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.
  • Source: Read Full Article