Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup Kopi Luwak coffee beans, coarsely ground
- 6 egg yolks
- 1/4 teaspoon salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Add the coarsely ground Kopi Luwak coffee beans to the hot cream mixture, and stir to combine. Cover the saucepan and let the mixture steep for 30 minutes.
3. After 30 minutes, strain the coffee-infused cream mixture through a fine mesh strainer into a clean bowl, pressing on the coffee grounds to extract as much flavor as possible.
4. In a separate bowl, whisk together the egg yolks and salt until light and frothy.
5. Slowly pour the hot coffee-infused cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
7. Once the mixture has thickened, remove it from the heat and let it cool to room temperature.
8. Once the mixture has cooled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
9. Once the ice cream has churned, transfer it to a freezer-safe container and freeze until firm, at least 4 hours.
Time:
Preparation time: 1 hour
Cooking time: 20 minutes
Freezing time: 4 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 300 per serving
Fat: 22g
Carbohydrates: 23g
Protein: 3g
Substitutions for ingredients:
- Regular coffee beans can be used instead of Kopi Luwak coffee beans
- Half-and-half can be used instead of heavy cream
- Granulated sugar can be substituted with honey or maple syrup
Variations:
- Add chopped chocolate or chocolate chips to the ice cream mixture before churning
- Top the ice cream with whipped cream and a sprinkle of cinnamon
- Serve the ice cream with a drizzle of caramel sauce
Tips and Tricks:
- Be sure to strain the coffee-infused cream mixture to remove any coffee grounds or sediment
- Chill the ice cream mixture thoroughly before churning for best results
- Freeze the ice cream in a shallow container to help it freeze faster and prevent ice crystals from forming
Storage Instructions:
Store the ice cream in a freezer-safe container for up to 2 weeks.
Reheating Instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a sprinkle of cocoa powder.
Garnishes:
Whipped cream, cocoa powder, caramel sauce, chopped nuts
Pairings:
Serve the ice cream with a cup of hot coffee or espresso.
Suggested Side Dishes:
Fresh fruit, cookies, or brownies
Troubleshooting Advice:
If the ice cream mixture curdles or separates, strain it through a fine mesh strainer and whisk it vigorously to recombine.
Food Safety Advice:
Be sure to cook the egg yolks to a safe temperature of 160°F to prevent the risk of foodborne illness.
Food History:
Kopi Luwak coffee is one of the most expensive and rarest coffees in the world, made from coffee beans that have been eaten and excreted by civet cats.
Flavor Profiles:
Kopi Luwak ice cream has a rich, smooth coffee flavor with notes of chocolate and caramel.
Serving Suggestions:
Serve the ice cream as a dessert after a meal, or as a mid-afternoon treat.
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