From the kitchen
Camel Milk Coffee Ice Cream
A rich churned coffee ice cream built on a camel milk custard infused with whole coffee beans.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 cups pasteurized camel milk
- 1 cup pasteurized heavy cream
- 1/2 cup whole coffee beans, lightly crushed
- 3/4 cup sugar
- 5 large egg yolks
- 1/8 tsp fine salt
Method
- Heat milk and cream with crushed coffee beans until steaming. Remove from heat, cover and steep 15 to 20 minutes.
- Strain beans and remeasure dairy; add a little milk to restore 4 cups if needed. Warm again.
- Whisk yolks and sugar. Slowly temper with hot dairy, then return to the pan.
- Stir on low to 170 to 175°F, until spoon-coating. Strain, add salt and cool quickly in an ice bath. Refrigerate at least 4 hours.
- Churn according to the machine directions.
- Freeze covered about 3 hours until firm; soften briefly to scoop.
Cook with confidence
Before you start
Before you start
Cream is added for a smoother frozen result; a milk-only base is much leaner. Coffee strength depends on roast and steeping time, so taste the infused dairy before adding eggs.
Serving and keeping
Keep frozen covered for up to 2 weeks for best texture.
Remeasure After Infusing
After straining coffee beans, restore the dairy to four cups with milk. Beans retain liquid, and the custard depends on the full volume.
Cold Base, Prepared Machine
Chill the cooked custard at least four hours and prepare the machine as directed. Churning a warm base creates a less even freeze.
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