This White Coffee Ice-Cream is based on something I had in the amazing Cliff House Hotel Restaurant a few years ago. It was just one of many delicious components in a chocolatey dessert but it was definitely the most memorable. After getting a brief description of how it was made I experimented with quantities and found what I think comes pretty close to The Clidd House’s version. If you want to be a bit more economical, I’d swap the whole coffee beans for some instant espresso powder, maybe 4 tsps, but that will give you a darker colour. No big deal really, but white coffee ice-cream is what was on the menu that day so white coffee ice-cream was what I wanted to recreate.
As beautiful as this ice-cream is, I strongly recommend that you keep it away from fruit with the exception of bananas or coconut. It would really hit it off with chocolate desserts, caramel or nuts. Tiramisu makes perfect sense or you could go for coffee overload and replace the vanilla ice-cream in an affogato, typically good vanilla ice-cream “drowned” in a shot or two of good espresso. “Affogato” is the Italian for drowned and it’s simple but perfect!
Homemade ice-cream without an ice-cream maker is always going to be a bit of a faff but a deterrant from making something so delicious and bad for you too often may not be such a bad thing. If you own an ice-cream machine, then just follow the below recipe until letting the ice-cream come down to room temp, then follow your machine’s instructions.
- 300ml cream
- 600ml milk
- 100g whole coffee beans
- 5 egg yolks
- 250g caster sugar
- 1 generous pinch of sea salt flakes
- Toast the coffee beans by adding them to a dry saucepan and placing it over a high heat for about a minute or until they become really aromatic.
- Add the milk and cream to the pan, turn the heat down to low and allow the beans to steep in the milk and cream for a few minutes to impart their flavour.
- While that is infusing, separate the eggs, discard or freeze the whites, add the sugar and salt to the yolks and whisk until thick, light in colour and combined. Then set aside.
- Go back to the coffee beans not and turn the heat up to high. Stir and taste regularly until the milk and cream mixture tastes like a nice latte.
- Then, when the milk is steaming but not boiling, gradually add it to the egg yolks by pouring it through a sieve to catch the beans, whisking each splash of milk into the yolks before adding the next.
- Once all the milk is whisked into the yolks, pass it through the sieve again while returning it to the original saucepan and place it over a medium heat.
- Now stir constantly for about 30 minutes while it thickens. Once it thickens enough to coat the back of the wooden spoon leaving a clean trail when you drag a finger across it then it's done. Now take it off the heat and allow it to come down to room temperature.
- Once at room temperature, pour it into a freezer-proof container and freeze for an hour or until ice crystals start to form around the edges. Then blitz in a blender or food processor and return to the freezer to freeze again for another hour or so.
- Blitz and freeze 2 more times before returning to the freezer for at least 4 hours or overnight.
- Test the solidity before serving. If it is very hard, allow it to sit out of the freezer for 5-10 minutes before serving.