To give you all the biggest hint in the world for Recipe #3 of the National Ice Cream Challenge, I told you to check out my About page on this very blog.
Recipe #3 is one of my all time FAVORITE FLAVORS and if you actually read my bio you would know that that means Recipe #3 is COFFEE OREO.
This recipe is super easy but slightly time consuming due to the fact the coffee beans need to hang out and steep for about an hour in the first part of your base but nonetheless, totally worth it.
Speaking of time consuming, this challenge will more than likely be the death of me and I say that very confidently as I am currently feeling like I am on the brink of death, haven’t sleep right in over 4 days and prettyyyy sure we’re now rockin’ with a heavy sinus infection all while plowing through a 9 day work week and trying to sprinkle in those recipes.
EVERYTHING WILL BE FINE. If I don’t actually pass out first.
I personally think coffee ice cream is totally underrated and should be crowned one of the best out there right next to good ol’ vanilla.
Every year for Chubs’ birthday (Peep that About page again to find out who the fuck Chubs is) he requests a chocolate cake with layers of coffee ice cream mixed with chocolate covered pretzels, brownies pieces and of course a layer of cookie crunchies. This is why we don’t make blanket statements such as “I’ll make you whatever you want for your birthday” anymore.
As you scoop away at my favorite flavor at home, I hope you think of me and how I wish I was there enjoying it with you.
Only 9 days into July and already 3 recipes down!! Now only 7 more to go!!
STAY SCREAMIN’ xox
Coffee Oreo Ice Cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1 1/2 cups whole coffee beans
• Pinch of salt
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon finely ground coffee
Let’s Make It:
- Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until warm.
- Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- Pour the remaining 1 cup of 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.
- Reheat the milk and coffee mixture, on medium heat, until warm.
- In a separate bowl, whisk the egg yolks together.
- Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered in.
- 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.
- 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.
- Freeze to manufacture’s instructions.
- With 2 minutes left to churn, add in your Oreo pieces and freeze overnight.