Mexican Coffee Ice Cream

  1. In a heavy non-reactive saucepan, stir together the cream, milk, milk powder, 1/4 cup sugar, coffee, cinnamon, chile de arbol, and the salt.
  2. Put the pan over medium-high heat. When the mixture just begins to bubble around the edges, remove from the heat, cover the pan, and let steep for about 10 minutes.
  3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar until smooth. Set aside.
  4. Uncover the cream mixture and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  5. Carefully scoop out 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the egg yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
  6. Cook the mixture carefully over medium heat, stirring constantly in a figure eight motion, until it is thickened, coats the back of the spatula or a wooden spoon, and holds a clear path when you run your finger across the spatula.
  7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and stir occasionally until the base is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  8. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.

heavy cream, milk, nonfat milk, brown sugar, ground coffee, kosher salt, ground cinnamon, arbol, egg yolks

Taken from food52.com/recipes/40691-mexican-coffee-ice-cream (may not work)

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