Not to toot my own horn, but this is the best coffee ice cream I’ve ever had. A big claim, but French pressing the grounds into the half and half overnight creates a flavor that is magically strong and creamy. You can’t taste the vodka, but be sure not to skip it because the alcohol keeps this low-fat ice cream from freezing too hard (if anything it ends up on the softer side).
Yields: 4 big bowls; Prep Time: 12 hours+; Hands-on Time: 20 minutes
- 1 and 1/2 cups fat-free half and half
- heaping 1/4 cup coffee grounds
- 12 oz can evaporated low-fat milk
- 1/3 cup and 1/4 cup granulated sugar, divided
- 1/8 tsp salt
- 1/4 tsp vanilla bean paste
- 1 Tbsp vodka
- 3 large egg yolks
- 1 cup crushed Oreos
- Place coffee grounds and half and half into the base of your French press. Stir. Cover (do not insert the press at this point) and store in the fridge overnight, at least 12 hours or up to 24 hours.
- Press grounds and pour coffee-infused half and half into a medium saucepan.
- Whisk evaporated milk, 1/3 cup sugar, salt, vanilla bean paste, and vodka into half and half. Heat mixture until tiny bubbles begin to form around the edges of the pan, stirring constantly with a whisk. Remove pan from heat and set aside for 10 minutes.
- While the milk mixture cools, whisk 1/4 cup sugar into egg yolks in a large bowl.
- Slowly stream the milk into the eggs, whisking constantly. Be sure to temper the eggs by starting with a very small amount of the hot liquid and gradually adding more.
- Return mixture to pan and cook another 5 minutes over medium-high heat, stirring constantly.
- Place pan into a large bowl of ice water, stirring occasionally, until cool, 20 – 30 minutes.
- Pour cooled base into your ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer finished ice cream to a large storage container and fold in crushed Oreos. Serve immediately or freeze.