Coffee Ice Cream
from Cookie + Kate

Name: Coffee Ice Cream
Ingredients: 3 cups whole milk; 1 tablespoon plus 2 teaspoons corn starch (or tapioca starch); 3 tablespoons (1½ ounces) cream cheese, softened; ⅛ teaspoon fine sea salt; 1 cup heavy cream; ¾ cup turbinado (raw) sugar; 3 tablespoons agave nectar; ¼ cup dark-roast coffee beans, coarsely ground

You need 8 Ingredients

¼ cup dark-roast coffee beans, coarsely ground

3 tablespoons agave nectar

¾ cup turbinado (raw) sugar

1 cup heavy cream

⅛ teaspoon fine sea salt

3 tablespoons (1½ ounces) cream cheese, softened

1 tablespoon plus 2 teaspoons corn starch (or tapioca starch)

3 cups whole milk

Showing 5 out of 11 Steps

Strain the milk mixture through a sieve lined with a layer or cheesecloth. (Or do as I did and strain it through a paint straining bag, which I also use to make nut milks. They're only a couple of dollars at hardware stores.)
Combine the remaining milk, cream, sugar and agave nectar in a 4-quart saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes. Remove from heat, add coffee grounds and let it seep for 5 minutes.
Fill a large bowl with ice and water.
In a medium bowl, whisk the cream cheese and salt until very smooth.
In a small bowl, mix about 2 tablespoons of the milk with the corn starch to make a smooth slurry.