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Jamaican Blue Mountain Coffee Ice Cream

Course Dessert
Cuisine Caribbean, Jamaican
Keyword african dessert, best coffee ice cream recipe, best ice cream, best ice cream recipe, Caribbean, coffee, ice cream, jamaican, jamaican blud mountain coffe ice cream, jamaican blue, jamaican blue mountain coffee, jamaican blue mountain coffee ice cream, vegetarian

Ingredients

  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 ½ cups whole Blue Mountain coffee beans decaf unless you want the caffeine in your ice cream
  • Pinch of salt
  • 1 + ½ cups heavy cream
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon finely ground coffee, that have been through a fine mesh sieve

Instructions

Freeze your ice cream maker bowl from 24 hours before starting this recipe

Steep the Coffee Beans

  1. In a medium saucepan, heat milk, sugar, whole coffee beans, salt, and ½ cup of the cream until it starts to steam, but not boiling. Remove from stove Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 90 minutes, warming up around the 1 hour mark to steaming but not boiling.

  2. Get an ice bath and put a smaller bowl (metal or glass nesting bowls )on top and the pour the unused 1 cup cream in and place a strainer on top.

Temper the Egg Yolks

  1. To temper your eggs, you will have to reheat the milk and coffee mixture a third time until steamy but make certain not to let it boil. Do not leave it unattended.

  2. Grab another of your nesting bowls and beat the egg yolks well with a whisk.

  3. While continuously whisking briskly, gently and slowly pour the hot mil and coffee beans into the egg yolks a bit at a time so that the eggs yolks are warmed up slowly by the milk (or what we call “tempered” in chef speak, which heats eggs without actually cooking them. This process is critical to prevent creating scrambled eggs so take great care. Pour the warmed egg yolks in the saucepan.

  4. Gently heeat egg milk coffee mixture until it thickens, stirring constantly with a silicone spatula with a flat bottom that allows you to scrape the bottoms and sides. For about 10 minutues, continue to stir while heating the mixture until the it thickens enough into a custard to coat and stick to the spatula so that you can run your finger through the custard mixture on the spatula and the line your finger leaves remains.

Strain the Custard

  1. At this point, the custard is ready to poured through the the strainer over the bowl of cream in the ice bath, pressing the coffee in the strainer to get as much of the custard out as possible. You can set beans aside to grind and add to your garden compost or discard.

    Mix in the vanilla and finely ground coffee, and stir until cool.

  2. Add the finely ground coffee and vanilla and stir until cool.

Chill and Churn with Icre Cream Machine

  1. Once cooled, chill the mixture thoroughly the refrigerator, preferably overnight. Then process in your ice cream maker according to the manufacturer's instructions. Freeze as recommended by manufacturer to create nice balls of the most delicious, creamy coffee ice cream you will ever have! I used my trusty Kitchen Aid Standmixer with Ice Cream Maker attachment.

Add chocolate covered coffee beans (optional)

  1. Take a few coffee beans and cover with a ganache made of 75 percent chocolate for an intense burst of coffe and garnish your ice cream.