Coffee Ice-cream with Oromo Coffee CO. ☕️🍨

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile

egg yolks

🥗Healthier: aquafaba

💰Cheaper: silken tofu

Aquafaba is a vegan alternative that still provides creaminess

coffee

🥗Healthier: decaf coffee

💰Cheaper: instant coffee

Decaf allows enjoyment without caffeine, instant is easier to prepare

Add milk and heavy cream to a pot.

Add custard sugar, whole coffee beans, and salt to the pot.

Split the whole vanilla bean down the center and add it to the pot.

Stir the mixture until it starts to form bubbles, then remove from heat and cool for 15 minutes.

Prepare a double boiler with a heatproof bowl over boiling water.

Add half a cup of the mixture to the bowl and whisk in 6 egg yolks quickly to avoid overcooking.

Introduce the rest of the mixture to the bowl and keep it on the double boiler for 3-5 minutes until it reaches custard-like consistency.

Set the custard aside for one hour to cool completely and thicken.

Sieve out the coffee beans and vanilla bean from the custard.

Use a Cuisinart Cool Scoops ice cream maker to churn the custard until soft-serve consistency, or freeze for a minimum of 8 hours if no ice cream maker is available.

Scoop the ice cream and serve it on waffles with whipped cream and chocolate syrup, garnished with whole coffee beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens