My experiment with cold-brew coffee netted me around 16 oz of coffee concentrate, and I decided to make some of this lovely concentrate into one of my favorite things in the world: coffee ice cream. I could have gone the full custard route and made this into a long and labor-intensive process, but then I saw this post that outlined an easy recipe involving just cold-brew coffee concentrate, heavy cream, sweetened condensed milk, ground coffee, and a pinch of salt (along with an ice cream machine).
Re-posted from the above link, courtesy of Food 52:
Serves almost a quart
- 1 cup cold-brew coffee (strong)
- 1 cup sweetened condensed milk (1 can)
- 1/2 cup heavy cream
- 1 tablespoon ground coffee (I chose to leave this out)
- Pinch of salt
- Mix all the ingredients thoroughly. Pour into a ice cream maker and follow manufacturers instructions.
- The ice cream is incredibly smooth and delicious!
#2 makes me laugh since that’s not an instruction! 😀
My can of sweetened condensed milk was 14 oz, so I opted to take the recipe’s first instruction at face value and I just used 8 oz (8 oz = 1 cup). I am glad I did, because the resulting mixture was just the right level of sweetness. It reminded me of Haagen-Dazs coffee ice cream, actually (which is my standard-bearer for coffee ice creams)! Plus, having 6 oz of extra sweetened condensed milk (AKA: liquid crack) is never a bad thing… 😉
The ice cream churned for about 30 minutes in the machine, and then hung out in a wide flat container in my freezer for a few hours to harden up. I pretended I was in some fancy gelato place when I scooped up portions to serve.
This was GOOD. Really, really good. Does it taste like Haagen-Dazs? It’s marginally less rich, since it doesn’t have egg yolks, but it’s definitely satisfying… great balance of coffee flavor, sweetness, creaminess. I generally don’t like “stuff” in my ice cream, but this could be terrific with some chocolate chips, toffee pieces, a touch of cardamom, maybe some vanilla… The possibilities are endless! This recipe was very easy to make, and I like that you can even use decaf if you are sensitive to caffeine. It still scooped up easily on the second day, which was great. I suspect this ice cream will be gone before we officially make it to a third day!
Worth making? Definitely. If you have an ice cream machine, give this recipe a whirl. With summer coming, this dessert really hits the spot!