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HIGHLY Caffeinated Coffee Ice Cream Recipe

Prep - 2 Hour Cook - 20 Minutes 6 servings
coffee ice cream

Finally: An Ice Cream Worthy of Your Coffee

JUMP TO RECIPE

Smooth. Rich. Creamy. A delightfully full java flavor combined with the perfect amount of sweetness. Those are just some of the sensations your mouth will feel when you bite into this coffee ice cream recipe for the first time.

But that’s just the beginning. Biting into this DIY dessert is like stepping through a vortex into a parallel universe where anything is possible. Because what starts with this explosion of flavor ends with a body buzz you won’t object to.


That’s the delightful side effect of cooking with the World’s Strongest Coffee. You wind up with a dessert Tony Stark would be proud of. Like his Iron Man armor, this coffee ice cream is equal parts gonzo and genius, and the result is nearly invincible.

Steep Tight, My Little Pretties

How can we pull that hearty coffee flavor — and, importantly, the caffeine -- from those powerfully strong beans and infuse it into ice cream? By using a method called steeping.

You may be familiar, but if not, it’s super simple. When you steep, you simply place a solid into a liquid, which softens the solid while naturally extracting the flavors. Steeping grain to make beer is another notable use of the technique. In order to create the world’s strongest coffee ice cream, you’ll steep Death Wish Coffee in a mixture of heated milk and cream.

Death Wish coffee beans in a mixture of heated milk and cream

We’ll admit it: We at first winced at the thought of using those beautiful black talismans of bold taste and superhuman caffeine for something other than creating a mighty mug of java. And looking down at the beans in the pot, we felt a momentary pang of sadness -- or was that a teardrop? -- as the poor little guys cooked away inside the milky mix.

But know this: The story has a happy ending. When we tasted the first bite of this ice cream, we knew the beans’ sacrifice was not in vain. Their flavor lives on, fusing itself into the creamy base of an unbelievably delectable dessert.

Giving credit where it’s due: We owe a shout-out to Elise Bauer at Simply Recipes for the steeping technique, which she says she based on a recipe from David Lebovitz‘s The Perfect Scoop. But where Bauer opts for decaf, we laugh and put our foot on the accelerator.

The World’s Strongest Coffee Ice Cream Recipe

CUISINE TYPE: American, Dessert

Directions

  • 1

    Combine the milk, sugar, whole coffee beans, salt, and 3/4 cup of the cream in a medium-sized pan and place over medium heat. Warm the mixture until it is steaming but not boiling. When you see little releases of vapors stemming from the pan, remove the mix from the burner. Let the combination sit for about an hour at room temperature.

  • 2 Find a large bowl and fill it about ⅓ full with ice. Place a medium-sized metal bowl on top of that ice, then pour the remaining cream (about 1 and ¼ cup) into the center of the metal bowl. Cover with plastic wrap and place in the refrigerator.
  • 3 After the coffee-milk mix has sat for about an hour, place it back atop a stove burner and reheat over medium heat. Once again, you’ll want to reach a point where the mix is steaming but not boiling. As the mix is warming, whisk egg yolks together in a separate bowl. When the coffee-milk mix is steaming, remove from heat and slowly pour it into the egg yolks. Whisk the combination rapidly so that the egg yolks get tempered by the heated milk, but aren’t full-on cooked by it. Once combined, pour the eggs and mix back into the saucepan.
  • 4 Time to create custard! It’s the last time you’ll need the stove, we promise. Reheat the combined milk-coffee-egg mix. Stir with a spatula, regularly scraping the bottom so it does not stick to the bottom of the pan. The mixture will thicken. Stir for about 10 minutes or so.
  • 5 Pull the bowl-in-bowl combo with the cream out of your refrigerator. Remove the plastic wrap and place a mesh strainer over top. Then pour your newly-formed custard through the strainer into the cream, stirring the cream as you go. Press the beans to push every bit of that immaculate coffee flavor out into the custard and cream. Remove the strainer and toss the beans.
  • 6 Add vanilla and the instant coffee granules to the mix, stirring until it’s cooled.
  • 7 Place your custard into the fridge for at least an hour. You can let the mix sit overnight if you’d like.
  • 8 Process in your ice cream maker. Pour the mix into the center of the cauldron, allowing it to spin and churn your ice cream for you. The time required will vary by what type of ice cream maker you have, but 20 minutes is a good ballpark.
  • 9 Remove the mix from your ice cream maker into a freezer-safe airtight container. Allow it to sit for at least 2 hours to harden up. (Longer is better.)
  • 10 Scoop and enjoy!

Ingredients

  • 2 cups whole milk
  • 1 cup sugar
  • 2 cups whole Death Wish Coffee beans
  • Dash of salt
  • 2 cups heavy cream
  • 6 large egg yolks
  • 1/3 teaspoon vanilla extract
  • 1 packet Death Wish Instant Coffee