Good morning world, I’m ready for you. It may be disgustingly hot out – bad weather for a hot coffee – but I’ve had my caffeine fix, and what a fix it is. Ice cream in the morning? That’s nothing – I’ve been known to eat ice cream in the dead of winter, dressed in my coat and gloves. So of course, coffee ice cream would be a perfect start to the day.
Though I don’t talk about it here much, I often eat out. Toronto is a treasure trove of small independent restaurants and the variety of foods available to us here is one of the things I love about the city – it would be a shame to miss out on everything. On one of my ventures out to the west end, my friends and I happened upon a small coffee shop called The Slow Room. I ordered a mandoccino – a cappuccino made with almond milk rather than dairy milk. It was intense and nutty, and the flavours stuck in my head. Sometimes things are just so right, and this was one of those times.
Be careful – this isn’t one of those fakey chain store coffee flavours; it definitely packs a caffeinated punch. If you don’t do well with caffeine, use decaf beans.
Coffee Almond Ice Cream
1/3 cup dark roast coffee beans
2 cups almond milk, unsweetened (we used Almond Breeze)
1/4 tsp ground cinnamon
8 egg yolks
2 cups heavy cream
1 cup sugar
1 tsp vanilla extract
In a coffee grinder, grind coffee beans to a fine espresso grind.
Heat almond milk to 80F, then stir in coffee grinds and cinnamon and let cool. Cover and place in fridge overnight (or for best results, 24h). Strain through a fine mesh sieve, scraping with a spoon to get all the liquid out (this will result in tiny grinds getting through; if you’d like a smoother ice cream, strain through a coffee filter).
Whisk egg yolks and sugar together in a bowl until they form lemon yellow ribbons.
In a small saucepan, heat heavy cream and vanilla extract over medium heat until boiling, then stir in coffee/almond milk mixture. Pour 1/2 cup of this into the eggs, whisking well, and then stir the egg mixture into the cream. Return saucepan to low heat and stir until the mixture thickens enough to coat the back of a wooden spoon.
Remove from heat and let cool thoroughly, then chill in fridge overnight.
Churn the ice cream in an ice cream maker according to manufacturer’s instructions, then transfer to a sealed box and allow ice cream to firm up for a few hours before serving.