I can confidently say that coffee is my favorite ice cream flavor. Any and almost every time I go to the ice cream shop or see it on the dessert menu at a restaurant, my eye immediately notices the coffee flavor.
The restaurant that I work at serves Blue Bottle Coffee, a local Oakland/San Francisco brand of coffee. Man oh man is this stuff good! Last week at work, one of the baristas wanted to practice her coffee-making skills, so I had her make me a decaf double shot of espresso with the intention of using it to make espresso ice cream.
Espresso Ice Cream
makes about 1- 1 1/2 quarts
1 1/2 cups milk
1/2 cup cream
3/8 cup sugar
1/4 cup powdered milk
5-6 egg yolks (or enough to make about 1/2 cup yolks)
3/8 cup sugar
2 cups cream
1/8 cup espresso
Combine milk, cream, sugar, powdered milk, and salt in a pot or saucepan. Heat until just scalding. In a separate bowl, combine egg yolks and second amount of sugar. Whisk together until just mixed.
When the milk mixture is scalding, pour about half of it into the egg yolk mixture, stirring constantly. Pour that all back into the rest of the milk mixture and continue to heat, stirring constantly until you see a slight film on the bottom of the pot.
Take your custard and pour it through a fine mesh strainer into another bowl with your 2 cups of cream. Set the entire bowl with everything in it over an ice water bath.
Once your custard has chilled, add the espresso. Freeze according to your ice cream maker's instructions.
Coffee-fudge ice cream: Whip up a batch of chocolate fudge sauce and pour it into the ice cream maker in the last minute of churning.
Coffee cookies-and-cream ice cream: Chop up some oreo cookies and mix them into the ice cream in the last minute of churning.