Directions: |
Directions:First, make a slurry in a small bowl by mixing 2 tbl. of the milk with the cornstarch. Next, whisk the cream cheese with the salt in another bowl. Then fill a large bowl with ice and water. Set all those aside.
Now combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for exactly 4 minutes. Remove from the heat, add the coffee, and let steep for 5 minutes.
Strain the milk mixture through a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds.
Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy (it takes about 20 minutes in my Kitchen Aid).
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
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Personal
Notes: |
Personal
Notes: This recipe is from Jeni Britton Bauer of Jeni's Splendid Ice Creams. You can adapt her base to so many different favors; just omit the coffee and add vanilla or other flavorings; or, steep some fresh mint in the hot milk mixture, allowing it to steep during the cooling stage, then strain it out before pouring the mixture into the freezer canister--when I do that, I like to add chopped peppermint bark (candy) at the end to make it really special.
We've been fortunate in Nashville to have the first Jeni's outside of Ohio, but the secret is out and she's expanding into other markets.
I've attended a couple of Jeni's classes and admire her creativity and warmth of spirit. But I really admire her passion for making delicious ice cream, and for encouraging others to create their own with her basic recipe. For even more ideas, buy her cookbook!
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This recipe for Jeni's Coffee Ice Cream is from