Perfect to fight summer heat, but also pleasant during the first September evenings, Italian coffee ice cream is one of those desserts everyone has fell for at least once…
• 3 cups whole milk
• 1 tablespoon plus 2 teaspoons corn starch (or tapioca starch)
• 3 tablespoons cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup raw sugar
• 1/4 cup dark-roast coffee beans, coarsely ground
1. In a small bowl, mix about 2 tablespoons of the milk with the corn starch to make a smooth slurry.
2. In a medium bowl, whisk the cream cheese and salt until very smooth.
3. Fill a large bowl with ice and water.
4. Combine the remaining milk, cream, sugar a saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes. Remove from heat, add coffee grounds and let it seep for 5 minutes.
5. Strain the milk mixture through a sieve lined with a layer or cheesecloth.
6. Squeeze the coffee in the cheesecloth or pain strainer to extract as much liquid as possible, and then discard the grounds.
7. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stir until slightly thickened
8. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a freezer bag and submerge the sealed bag in the ice bath until cold
9. Following your manufacturer’s instructions, pour the cold ice cream base into the frozen canister of your ice cream maker. Place your glass storage container in the freezer so it can get cold (that way the ice cream won’t melt on contact). Spin until thick and creamy.
10. Pack the ice cream into your cold storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm