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You’ll need an ice cream maker for this simple recipe, but the results are really worth the investment. Using espresso beans such as our great value Suprema coffee beans will give a rich depth of flavour. This ice cream is great served on its own, accompanying another dessert or made into a sundae with whipped cream, chocolate-covered coffee beans and a drizzle of caramel syrup.

Ingredients

600 ml whole milk
4 tablespoons coarsely-ground coffee, made with fresh coffee beans
135g caster sugar
8 egg yolks
2 tablespoons cornflour
250ml double cream

Put the coffee and milk together in a saucepan, and bring to the boil. Remove from the heat, and leave to stand for 10 to 15 minutes. Strain through a fine sieve to remove the coffee grounds, and put about three quarters of the mixture back into the pan, retaining a quarter. Stir the sugar into the pan, and heat gently until dissolved.
In a separate bowl, whisk together the egg yolks and cornflour then gradually pour on the hot milk. Tip the mixture back into the pan, and heat until it comes to the boil, whisking constantly. It should thicken just enough to coat the back of a spoon – at this stage, take it off the heat quickly before it curdles.
Stir in the reserved milk, and leave the mixture to cool.
Once cold, remove any skin that’s formed and churn it in an ice cream maker until slushy.
Whip the double cream until it stands up in soft peaks, and fold into the ice cream. Finish the freezing process.
To serve, remove from the freezer 10 to 15 minutes before required, to allow the ice cream to soften.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups and other coffee ingredients, perfect for making coffee drinks or for using in recipes.

Profiteroles with coffee ice cream and chocolate sauce

The flavour of fresh coffee transforms ice cream into a sophisticated adult dessert. This recipe is easy to make in an ice cream maker, and keeps well in the freezer for several weeks. Once you’ve mastered the recipe, try our suggestions for variations.

You’ll need:

4 tablespoons of coffee, made from freshly-ground coffee beans (fine grounds work best)
6 egg yolks
8 oz/200g soft light brown sugar, such as demerara
1 pint/500ml) full cream milk
6 fl.oz/190ml of very hot but not boiling water

Pour the water onto the coffee grounds, and let it brew for 5 – 10 minutes, depending on how strong you want the flavour to be. Strain the mixture through a coffee filter or muslin to remove the grounds.

Beat together the sugar and egg yolks until the mixture looks pale and fluffy. Beat in the milk and coffee, and transfer the mixture into a saucepan. Bring a second, large pan of water to the boil and allow it to cool to a simmer. Put the smaller pan over the larger pan to form a bain marie, and let the mixture cook, stirring it constantly to prevent sticking. When the custard thickens and forms a skin on the back of the spoon, take it off the heat. When completely cool, transfer to an ice cream maker and follow the manufacturer’s instructions.

Variations

Create an adult ice cream sundae by layering coffee and vanilla ice creams with black cherries marinaded in coffee liqueur. Top with whipped cream and a coffee bean.

Make two half quantities of ice cream, one using white sugar and the other using brown. Serve one scoop of each with chocolate brownies.

Make a quick chocolate sauce by combining butter, golden syrup, espresso coffee and cocoa. Pour the hot sauce over the ice cream.

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Coffee ice cream