Take your coffee buzz to new heights with this velvety coffee ice cream studded with fudgy brownie pieces.
- 2C heavy cream
- 4T instant coffee crystals
- 1C whole milk
- 3/4C granulated sugar
- pinch of salt
- 5 egg yolks
- 3/4t vanilla extract
- 1 2/3C brownie pieces (feel free to use a pre-made, store-bought brownie, a box mix, or a trusted recipe. Just make sure if you’re baking your own that it has plenty of time to cool before adding it to the ice cream.)
- Put your egg yolks in a small bowl and set them aside.
- In a medium saucepan, combine 1C of heavy cream with the instant coffee. Stir over medium heat until all of the coffee crystals have dissolved. Add the remaining 1C of heavy cream and stir until fully incorporated. Pour the mixture into a large bowl and set aside.
- In the same saucepan (A-OK if there is still a wee bit of the coffee mixture in it) combine the milk, sugar, and salt. Stir over medium heat until the sugar has dissolved and the entire mixture is heated through.
- Pour a very small amount of the milk mixture into your egg yolks and whisk. We are doing this to temper the eggs, so they don’t scramble from the heat. Continue adding the milk and whisking until about 1/3 of the milk mixture is added to the eggs.
- Once incorporated, add your milky yolks to the saucepan, making sure to get as much of the yolks in there as possible.
- With the heat on medium, begin stirring with a heatproof spatula. Keep stirring the mixture, paying special attention to the bottom of the pan so nothing scorches on you. it will take a few minutes, but you’ll start to see the mixture begin to thicken. Continue to stir until the custard is thick enough to easily coat the back of the spatula, this can take up to 10 minutes, so be patient.
- Set up an ice bath (a bowl with some ice and water in it) and place your bowl of heavy cream inside it. You want enough water to cover the bottom and just up the sides of the bowl. Once the custard has thickened, pour it into the heavy cream and stir to incorporate.
- Add the vanilla extract and continue stirring until the bowl is no longer warm to the touch. Pull the bowl out of the ice bath and saran wrap the top, pressing the wrap directly onto the custard to avoid a film from forming. Toss in the fridge for at least 4 hours, but I recommend overnight.
- Once cooled, pour the custard into your ice cream machine and follow the freezing directions associated with your appliance. When the ice cream reaches a soft-serve consistency, pour 1 1/3C of brownie bits in. When fully frozen, dump your ice cream into whatever freezer-safe storage container you choose, and top it with the remaining 1/3C of brownie chunks.