Coffee Ice Cream

Homemade Coffee Ice Cream that uses Leaner Creamer infused with whole coffee beans; making sure you get your caffeine through a spoon of this delicious treat! If you want the taste of coffee but minus the caffeine you are more than welcome to use decaf whole coffee beans. Here’s the recipe:

 Prep Time 25mins              Total Time 45mins             Makes 1 Quart

Ingredients

• 1 ½ cups liquid Leaner Creamer Original (¾ cup creamer + ¾ cup hot water; cool in the refrigerator)
• ¾ cup Coconut Sugar
• 1 ½ cups whole coffee beans (you can use decaf if you want)
• 1 ½ cups Coconut Cream
• 5 large egg yolks
• ¼ tsp Leaner Creamer Vanilla
• ¼ tsp finely ground coffee (press grind through a fine-mesh sieve)
• pinch of salt

Instructions

1 Steep milk with Coconut Sugar, coffee beans, salt, and coconut cream: Heat the milk, Coconut Sugar, whole coffee beans, salt, and ½ cup of the coconut cream in a medium saucepan until it is quite warm and steamy; not boiling. Once the mixture is warm, cover, remove from heat, and let steep at room temperature for an hour.

2 Set remaining coconut cream into a bowl over ice with a sieve: Pour the remaining cup of coconut cream into a medium-size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Temper the egg yolks: Reheat the milk and coffee mixture, on medium heat, until again hot and steamy; not boiling. In a separate bowl, whisk the egg yolks together. Slowly pour the heated liquid LC Original 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.

4 Heat egg liquid creamer coffee mixture until it thickens: Stir the custard 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 fingers across the coating and have the coating not run. This can take about 10 minutes.

5 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 LC Vanilla and finely ground coffee, and stir until cool.

6 Chill and process in ice cream maker: Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Enjoy!!