Mint Mojito Coffee Ice Cream
Don’t let the name fool you. This mint mojito coffee ice cream is alcohol free. It’s basically coffee amped on mint. Inspired by the popular drink at Philz Coffee.Yield: about 1 quart
Servings: 6
Equipment
- instant read digital kitchen thermometer
- Ice Cream Maker/Machine
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 Tablespoons granulated sugar
- ⅓ cup fresh mint leaves, torn
- ⅓ cup whole coffee beans*
- 6 large egg yolks
- ¼ cup granulated sugar
- 3 teaspoons instant espresso powder
- 2 teaspoons pure vanilla extract*
Instructions
- In a medium pot, bring cream, milk, and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, remove from heat. Add warmed coffee beans and torn mint leaves. Stir together. Cover pot and let steep for 45 minutes.
- Strain liquid mixture and discard coffee beans and mint leaves. Place pot of milk over medium heat and bring to a boil.
- In a large bowl, whisk together egg yolks and ¼ cup sugar. Once milk begins to boil, lower heat. Temper hot milk mixture into sugar-yolk mixture. Slowly add hot milk into yolk mixture about ¼ cup at a time, whisking to distribute heat. Continue to add milk into the yolks. Once all the milk has been added, transfer everything back into the pot.
- Continually stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Let mixture sit at 180-185°F for a few minutes to pasteurize eggs. Remove from heat. Add espresso powder and vanilla. Stir until espresso powder has dissolved.
- Pour mixture into a plastic wrap lined sheet tray. Spread over the tray and cover with plastic wrap. Let cool in the freezer for 5-10 minutes until mixture has cooled to room temperature. Transfer to an airtight container and let mature in the fridge overnight.
- Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freezer for at least 2 hours before serving.
All images and text © The Little Epicurean
Notes
Ice cream will keep in the freezer in an airtight container for up to two weeks.
Ingredient Notes:
- Any kind of coffee beans will work. It's easier to steep whole beans instead of ground beans.
- Instant espresso powder adds more depth to coffee flavor. Omit if you don't have it.
- Vanilla bean adds a cleaner, warmer flavor compared to pure vanilla extract. Use half a vanilla bean. Split and scrape the insides. Vanilla paste is another great option.