French Roast Caramel Ice Cream
Recipe by Meredith Hay
This month celebrate coffee by trying a variety of styles across the board. For me that’s using a rich dark french roast! And with the arrival of spring and warmer weather, why not combine the two? This recipe uses whole beans to infuse the cream with the sultriness of the dark french roast. Before serving, be sure to balance out the bitterness by swirling in some caramel sauce! For caramel sauce, you can use store bought, but you can also spend less time than it takes to go buy some and just make your own. All you need is butter, sugar, and heavy cream! See the end of the recipe for the caramel sauce. It’s a perfect sweet punch for this french roast coffee, other desserts, or even a little drop of it into your cup of coffee too. Now armed with this recipe, you have the perfect reason to have ice cream for breakfast!
- [Ice Cream] In a medium saucepan, heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream until warm but not boiling.
- [Ice Cream] Remove from heat, and allow mixture to steep for one hour.
- [Ice Cream] Fill a large metal or glass bowl with ice, and set aside. In a metal bowl just slightly smaller than the one filled with ice, fill it with the remaining cream and place that bowl on top of the ice bowl.
- [Ice Cream] Back to your saucepan using medium heat, slowly re-warm the milk mixture until again hot and steamy but not boiling.
- [Ice Cream] In a separate bowl, whisk the egg yolks together.
- [Ice Cream] Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
- [Ice Cream] Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
- [Ice Cream] Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
- [Ice Cream] Chill the mixture thoroughly in the refrigerator, up to an hour, and then freeze it in your ice cream maker.
- [Ice Cream] After your ice cream is complete, swirl in the caramel sauce. You’ll need a little punch of sweetness to pair with the rich french roast flavor.
- [Caramel Sauce] Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- [Caramel Sauce] Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Use your best judgment here, watch closely and be sure it's not turning too dark, too quickly.
- [Caramel Sauce] Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added, so be careful as it will bubble up for a few seconds.
- [Caramel Sauce] Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- [Caramel Sauce] Very slowly, drizzle in 1/2 cup of the heavy cream while stirring. Again, the mixture will bubble up again since it’s another shock of cold like the butter.
- [Caramel Sauce] Allow the mixture to boil for about a minute, if you feel it’s getting too dark, remove it.
- [Caramel Sauce] Remove from heat and stir in sea salt. Allow to cool down in the pan before using or store in individual glass mason jars in the refrigerator until time to devour!
- [Ice Cream] Whole milk x 1 1/2 cup
- [Ice Cream] Sugar x 3/4 cup
- [Ice Cream] Whole coffee bean (you can use decaf if you prefer!) x 1 1/2 cup
- [Ice Cream] Pinch of Salt x 1
- [Ice Cream] Heavy cream x 1 1/2 cup
- [Ice Cream] Large Egg Yolks x 5
- [Ice Cream] Vanilla extract x 1/4 teaspoon
- [Ice Cream] Espresso powder x 1/4 teaspoon
- [Caramel Sauce] Granulated sugar x 1 cup
- [Caramel Sauce] Butter, cut up into 1 inch pieces x 6 tablespoon
- [Caramel Sauce] Heavy Cream x 1/2 cup
- [Caramel Sauce] Pinch of Sea Salt x 1