Coffee Ice Cream

Combine 480ml heavy whipping cream, 240ml whole milk, 50g (half the total) granulated sugar, and 2 tablespoons finely ground medium-dark roast coffee in a 2L saucepan. Heat over medium-low heat, stirring occasionally, until the mixture reaches 70°C (160°F) and small bubbles form around the pan edges, about 5 minutes. Remove from heat, cover, and let steep for 10 minutes to fully extract roasted coffee flavor.

While the coffee dairy steeps, whisk 4 large egg yolks, the remaining 50g granulated sugar, and 1/4 teaspoon fine sea salt in a medium heatproof glass bowl for 2 minutes until the mixture turns pale lemon yellow, thickens, and falls in slow, wide ribbons from the lifted whisk. Once steeping is complete, slowly pour 120ml (1/2 cup) of the warm coffee-infused dairy into the egg mixture while whisking nonstop to prevent egg curdling.

Pour the tempered egg mixture back into the saucepan with the remaining coffee dairy, stirring to fully combine. Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the entire bottom of the pan to avoid burning, for 3 to 4 minutes until the custard reaches 82°C (180°F) and thickens enough to coat the back of the spatula; a line drawn through the coating with a finger will hold its shape without running. Do not allow the mixture to boil, as high heat will curdle the egg yolks.

Set a fine-mesh sieve lined with 2 layers of cheesecloth over a clean 1L glass bowl, then pour the hot custard through the sieve to strain out coffee grounds and any small curdled egg bits. Stir in 1 teaspoon pure vanilla extract. Press a sheet of plastic wrap directly onto the surface of the warm custard to prevent a thick skin from forming as it cools, then refrigerate for a minimum of 4 hours (up to 24 hours) until the base is completely chilled to 4°C (40°F).

Remove the fully chilled custard from the refrigerator, peel off the plastic wrap, and pour the cold base into a pre-frozen ice cream maker canister. Churn per the manufacturer’s instructions for 20 to 25 minutes, until the ice cream reaches a thick soft-serve consistency that holds soft peaks when lifted with the machine’s dasher.

Transfer the churned soft ice cream into a 1L (1 quart) lidded freezer-safe plastic container, smoothing the top surface evenly with a small offset spatula. Press a square of parchment paper directly onto the exposed ice cream surface to block air contact and prevent ice crystal formation, seal the container lid tightly, and freeze for 2 hours until the ice cream is firm enough to scoop into clean rounds. Store for up to 2 weeks in the freezer.