This week calls for ice cream, like epic ice cream. It is acceptable to eat ice cream for dinner, right? Good, because that may have happened – I’m blaming it on the heat wave. Plus, this ice cream is kind of impossible to put down, so once it’s in your freezer, you might be eating it for dinner too! I mean cookies and cream ice cream is good to begin with, but then make it coffee flavored and add Kahlua – I’m sold!
So this ice cream is super simple to make and gets an insane amount of flavor from steeping dark roasted coffee beans in the cream. You want to let it steep for at least an hour, a little longer won’t hurt. I recommend using a dark roast for this so you get a really strong coffee flavor. This is what makes the ice cream so, so good! Once you finish making the ice cream base, you add a nice little dose of Kahlua. This is the other thing that makes this ice cream so, so good, and let’s face it, boozy ice cream is better
Once the ice cream is all finished and you’re transferring it to a container is when you add the Oreos. I like to put about a third of the ice cream in the container, add some crushed up Oreos, mix around just a bit, and continue on. I really think this is the most dangerous part about making ice cream, because it’s so ridiculously good right out the machine, all self control tends to flee the scene…
Last up, if you’re really nice and decide to share, ice cream cones are a must! I made a few different kinds, dipping them in white chocolate and ground up coffee beans. I also did dark chocolate with Oreo cookie crumbs and of course some got sprinkles! This is me we’re talking about! Hope you all have a great weekend, stay cool, and go make some ice cream!
- 2 cups heavy cream
- 2 cups whole milk
- 2 cups whole coffee beans
- 3/4 cup sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla extract
- 3 Tablespoons Kahlua
- 15-20 Oreos, crushed up
- Bring heavy cream, milk, sugar, salt and coffee beans to a simmer. Turn off heat and steep for one hour.
- Bring mixture back up to a simmer.
- While mixture is coming up to a simmer, whisk egg yolks together in medium sized bowl.
- Temper hot mixture into egg yolks whisking continuously. I usually ladle in about a third of the hot liquid.
- Pour everything back into the pot and stir continuously over medium-low heat till mixture thickens. Please note this will probably only take about 4 minutes. If you need extra assurance, run your finger over the spoon. If it holds a line, you're good to go.
- Immediately strain mixture and discard coffee beans. Add Kahlua.
- Once ice cream base comes to room temp, cover and refrigerate overnight.
- Add mixture to ice cream maker and process according to manufacturer's directions. As you are transferring ice cream to container, add in crushed Oreos. I put about a third ice cream in container, add crushed Oreos, mix around quickly and continue layering.
- Store in a covered container in the freezer.