It’s hotter than “the hubs of Haiti” out there these days. The heat index is supposed to climb to 106° in New Orleans by this afternoon! While iced coffee is a fabulous way to cool down and amp up, wouldn’t coffee ice cream be even better? Yes, I believe it would.
Chocolate-lovers, I am working on a better keto version of chocolate ice cream, but in the meanwhile, if you love coffee like I do, this is an excellent alternative. This particular flavor turned out incredibly smooth and creamy and totally scoop-able straight from the freezer. Maybe the coffee has something to do with it?
My mother is a coffee-lover so I feel perfectly comfortable blaming my addiction on her. You know how moms sometimes keep hard candies in their purse? For my mom, it was often coffee candy, and I loved it. As soon as I could drink coffee, I did and I’ve never looked back. This recipe uses more coffee than the average recipes I found online, but that’s the way I like it. Feel free to adjust the flavor to the way you like it! I won’t mind a bit.
Keto Chicory & Coffee Custard Ice Cream
Makes about 5 cups
Ingredients:
2 C heavy whipping cream
1 1/2 C half and half
3 Tbsp. instant coffee (I used Community)
2 Tbsp. or 1 oz (one squeeze) of CoolBrew Vanilla Coffee Concentrate
1/2 C allulose
1/4 C Swerve Brown Sugar
1 tsp. vanilla
1 tsp. gelatin
pinch of salt
5 large egg yolks
Method:
Separate eggs into a large metal or glass bowl, discarding whites (I’m thinking a keto meringue might be a good use!). Beat the egg yolks with a whisk or hand beater until they lighten in color. Then slowly add the allulose until the mixture reaches the ribbon stage. It’ll look thick, a bit foamy, and when you lift the whisk out, the mixture should sheet off kind of like a ribbon (cool, am I right?). Set aside.
In a saucepan, add the cream, half and half, coffees, gelatin, brown sugar, vanilla and salt. Cook over medium-low heat until the mixture reaches 170° or until you see small bubbles starting to form around the edges. You want this to be at a simmer, NOT a boil. Remove from heat.
Add two ladles of the hot cream mixture to the egg mixture, one at a time, mixing well between ladles. Then add it all back into the pot with the rest of the cream mixture, turn the heat back on to medium low and cook, stirring constantly, until the mixture coats the back of a spoon.
Strain the combined heated mixture into a metal or glass bowl and set it into a larger bowl filled about halfway with lots of ice and cold water. Stir and let it sit until the mixture is barely warm or room temperature, then transfer it into a sealable container (tupperware) and let it cool in the refrigerator for at least two hours.
After cooling in the fridge, churn it up in your ice cream maker for about 20 minutes. When it comes out, it will be like soft serve. You can either eat it that way, or transfer it into a freezer-safe container (I use a metal loaf pan), and let it set up harder for a few more hours or overnight. It’s so good, rich and smooth, I just had some for lunch before writing this recipe. Enjoy!
