Hamdi Saidani This Pioneer Woman Coffee Ice Cream turns your morning brew into dessert. It is a smooth egg-yolk custard flavored with strong brewed coffee and finished with chocolate shavings. The base needs a few hours in the fridge before churning, so start it the night before.
The flavor comes from strongly brewed coffee stirred in at the end. Espresso or cold-brew concentrate both work well, and the stronger the brew, the more the coffee comes through once the ice cream is frozen.
The custard is where the care goes. You temper the yolks with a little warm cream first, whisking constantly, then cook everything gently until it reaches 160 to 180°F and coats the back of a spoon. Straining it straight into an ice bath stops the cooking and keeps the texture silky instead of grainy.
Pioneer Woman Coffee Ice Cream
Description
This Pioneer Woman Coffee Ice Cream churns strong brewed coffee into a rich custard base. Active time about 30 minutes, plus chilling and churning.
Ingredients
Instructions
- In a medium pot, combine the sugar, heavy cream, milk, and salt. Heat over medium, stirring often, just until the sugar dissolves. Do not let it boil. Remove from the heat.
- Whisk the egg yolks in a medium bowl. Remove 1/3 cup of the warm cream mixture and slowly drizzle it into the yolks, whisking constantly, to temper them. Pour the warmed yolks back into the pot and whisk to combine.
- Return the pot to medium heat. Stir constantly with a rubber spatula, scraping the bottom and corners, until the mixture thickens enough to coat the back of a spoon, 160 to 180°F.
I - mmediately strain through a mesh sieve into a large bowl set over a bowl of ice water. Stir to cool.
Add the coffee and stir until the base reaches room temperature. Cover and refrigerate for 4 hours, until cold, or overnight. - Churn in an ice cream maker per the manufacturer’s instructions. Eat it soft-serve style right away, or freeze it for at least 6 hours for firmer scoops. Top with chocolate shavings if you like.
FAQs
Does it have caffeine in it?
Yes, since it is made with real brewed coffee. Use strongly brewed decaf if you want the flavor without the jolt, and it works exactly the same way.
What kind of coffee gives the best flavor?
The stronger the better. Brewed espresso, double-strength instant, or cold-brew concentrate all push the coffee flavor through once it freezes and dulls a little.
Why strain the custard before chilling?
Straining catches any specks of egg that set too quickly, so the finished ice cream stays smooth. It takes seconds and protects the texture.
Can I make it without an ice cream maker?
You can. Freeze the chilled base in a shallow dish and stir it well every 30 minutes for a few hours. The texture is a little firmer, but the coffee flavor still comes through.
What do I serve it with?
Ree likes the coffee flavor to stand on its own, so she skips pairing it with a coffee drink. Treat the ice cream as the coffee and serve it over chocolate sheet cake, Chocolate Pie, or a warm Chocolate Cupcakes.
