Coffee Ice Cream

Ingredients

• 2 cups (500 ml) whole milk
• 1 cup (250 ml) heavy cream
• 3/4 cup (150 g) cane sugar
• Pinch of salt
• 1 1/2 cups (125 grams) coffee beans
• 1 Tablespoon + 1 teaspoon (11 g) cornstarch
• 3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon finely ground coffee

Instructions

1. In a medium saucepan, heat 1 1/2 cup (375 ml) milk, 1/2 cup (125 ml) heavy cream, sugar, salt and coffee beans. Cover, remove from the heat, and let steep at room temperature for one hour. Combine 2 Tablespoons of milk and cornstarch, whisking well.
2. Re-warm the coffee-infused mixture over medium heat. Once mixture has reached a simmer, remove from heat and off the heat, gradually whisk in the cornstarch slurry. Return to a simmer and cook over medium heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.
3. Place cream cheese in a medium bowl and place a fine mesh sieve over the bowl. Remove coffee-infused mixture from heat and pour through sieve. Press down firmly on the coffee beans to extract as much of the flavor as possible. Discard the coffee beans. Whisk liquid until cream cheese is fully incorporated. Add remaining milk and cream. Whisk in vanilla extract and ground coffee. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Cover bowl and place in refrigerator to fully chill, at least 2 hours.
4. Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.