Coffee Ice Cream

Name: Coffee Ice Cream
Total time: 1125
Yield: 8
Ingredients: 2 cups heavy cream, divided; 0.75 cup coffee beans, coarsely ground; 1 cup milk; 0.5 cup superfine sugar; 3 tablespoons nonfat dry milk powder; 1 teaspoon vanilla extract; 2 tablespoons milk; 2 teaspoons tapioca starch; 2 tablespoons coffee-flavored liqueur (such as Kahlua®)

Recipe by LauraF from allrecipes.com

Dessert 19 Hr. 45 Mins.

Ingredients

8 servings

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2 cups heavy cream, divided
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0.75 cup coffee beans, coarsely ground
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1 cup milk
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0.5 cup superfine sugar
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3 tablespoons nonfat dry milk powder

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1 teaspoon vanilla extract
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2 tablespoons milk
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2 teaspoons tapioca starch
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2 tablespoons coffee-flavored liqueur (such as Kahlua®)

Instructions

Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.