Parenting Rule #386
Always say grownup. Not adult, GROWNUP. This is an essential distinction to make, or else you may find yourself standing in a very public place with a child asking loudly, “Mommy, can I watch the adult movie, too?” (It was What About Bob – the only grownup option available where we were staying on vacation. Don’t judge.)
Moving on! Now that we have that out of the way, I’d like to introduce you to grownup ice cream. Rich and smooth with a hint of caramel, this simple indulgence is made with wholesome ingredients: real cream, unrefined sugar, egg yolks, grass-fed gelatin, pastured egg yolks, a pinch of salt, and of course the most beloved elixir of just about every parent I know: C-O-F-F-E-E.
Now, this may get me kicked out of the club, but I don’t drink coffee every day. And I don’t have much of a sweet tooth so desserts are an occasional thing for me. But oh, when parenting hits a moment of peak craziness this coffee ice cream recipe is like sanity in a bowl. Homemade “magic shell” is optional, but highly recommended. Enjoy!
Coffee Ice Cream Recipe
Yield 1 quart
- 2 cups heavy cream
- 1 cup double strength brewed coffee, chilled (I brew 6 tablespoons coffee with just over 1 1/2 cups of water in my french press to get this amount)
- 2/3 cup sucanat/rapadura (where to buy sucanat/rapadura)
- 1/4 teaspoon unrefined sea salt (where to buy sea salt)
- 6 large egg yolks
- 1 teaspoon grass-fed gelatin (where to buy gelatin)
- 2 tablespoons rum – optional, keeps ice cream from becoming as hard as a rock (As I mention in my post on making homemade eggnog, Appleton Estates rum is non-GMO)
- Measure out two tablespoons of coffee. Add gelatin to coffee and set aside (It needs time to soften and absorb liquid.)
- Add cream, sucanat and salt to a small pot. Warm over medium heat until the sucanat is completely dissolved – about five minutes. Remove from heat and measure out 2/3 cup of the mixture. Set aside the rest.
- Slowly pour 1/3 cup of the cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Now take the egg mixture and slowly whisk it in to the pot with the cream.
- Return pot to low/medium heat and cook until it reaches 170F on a candy thermometer. If you don’t have a candy thermometer, dip your spoon in the mixture and then lift it above the pot. When it’s thick enough to coat the back of the spoon it’s ready.
- Pour mixture through a fine mesh sieve into a bowl. Whisk in the coffee/gelatin mixture. When the gelatin is fully combined, add the rest of the coffee and vodka/rum (if using).
- Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
- Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.
Can be doubled if needed, but depending on the size of your ice cream maker you may need to churn in two batches.
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