Cold Brew Ice Cream
Coffee granules are steeped in milk overnight, then frozen to nerve jolting creamy perfection. Cold Brew Ice Cream for breakfast? Sign me up!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 1 quart
Cold brew steeping mixture
- 2/3 cup Ground coffee granules I used Café Du Monde
- 1 cup Whole milk
For the cornstarch slurry
- 1 tablespoon + 2 teaspoons Cornstarch
- 2 tablespoons Whole milk
For the cold brew ice cream
- 1 cup Whole milk
- 1 cup Heavy cream
- ¾-1 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- Dulce de leche optional
Make the cold brew steeping mixture:
In a medium container with a tightfitting lid, combine the ground coffee granules and whole milk. Stir to combine. Seal container and place in the refrigerator for 3-4 hours, preferably overnight. The longer you allow the mixture to steep, the deeper the coffee flavor.
Make the cornstarch slurry:
In a small bowl, combine the cornstarch and the whole milk. Stir to combine and set aside.
Make the ice cream:
Fill a large bowl with ice water and place an open 1 gallon Ziploc bag inside the ice water. Set aside.
Remove steeping mixture from the refrigerator. To the steeped mixture add the whole milk and heavy cream. Stir to combine. With a strainer lined with a layer of cheesecloth, strain the mixture into a medium saucepan, squeezing the cheesecloth to extract as much liquid as possible. The mixture should resemble a deep caramel color.
To the saucepan add ¾ cups of sugar and vanilla extract. Stir to combine and taste. If you feel an additional ¼ cup is needed, add it to the mixture and stir. Over medium heat, bring the mixture to a full simmer, about 3-5 minutes. Be sure to watch it closely so the mixture does not spill over. Gradually whisk in the cornstarch slurry and cook the mixture whisking the entire time until thickened, about 2-3 minutes.
Remove from heat and slowly pour the mixture into the prepared 1 gallon Ziploc bag and seal. Submerge in the water bath. Let stand, adding more ice if necessary until cold, about 30 minutes. You can either freeze the ice cream according to manufacturer’s instructions, or you can allow the mixture to steep for a few more hours before freezing.
Once frozen, layer ice cream with dollops of dulce de leche (if using) in a container with a tightfitting lid. Store in your freezer until firm, 4-5 hour.
Serve drizzled with more dulce de leche, if desired.
Makes a about 1 quart of ice cream.