It’s the law! Every third Sunday in July is National Ice Cream Day, held in celebration of National Ice Cream Month.
President Ronald Reagan signed into public law on July 9, 1984 with Presidential Proclamation 5219 the month of July to be “National Ice Cream Month,” and July 15, 1984 as “National Ice Cream Day.”
Why not celebrate the occasion by making some homemade ice cream using coffee? Here are some yummy recipes to help you get started. You don’t need to own an ice cream maker to create the first two!
Simple and Easy Coffee Ice Cream
- 600ml whipping cream
- 1/2 can sweetened condensed milk
- 2-3 tbsp instant coffee
- 2 tbsp water
Dissolve the coffee in the water. Add the sweetened condensed milk and mix well. Add the coffee and condensed milk to the whipping cream and whisk until it’s creamy. Transfer to an airtight container and freeze for 3-4 hours.
Vanilla Espresso Ice Cream
- 1/4 cup hot water
- 2 tbsp instant espresso
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- A pinch of salt
- 2 cups heavy cream
Add hot water to a medium-sized bowl and whisk the espresso in until fully dissolved. Whisk in the sweetened condensed milk, vanilla extract, and salt until fully combined. Set in the refrigerator to cool.
Beat the heavy cream with a hand mixer until it becomes whipped with stiff peaks formed. Whisk in the sweetened condensed milk mixture until fully combined, but not overmixed.
Pour into a loaf pan and cover with plastic wrap. Place in the freezer overnight to set.
Rich and Creamy Coffee Ice Cream
For those who do own an ice cream maker. You will need:
- 3 cups whole milk
- 1 tbsp + 1 tsp corn starch (or tapioca starch)
- 3 tbsp softened cream cheese
- 1/8 tsp sea salt
- 1 cup heavy cream
- 3/4 cup raw sugar
- 3 tbsp agave nectar
- 1/4 cup dark-roast coarsely ground coffee
Mix 2 tablespoons of the milk with the corn starch in a small bowl.
In a medium bowl, whisk the cream cheese and salt until smooth.
Fill a large bowl with ice and water. Combine the remaining milk, cream, sugar and agave in a saucepan bringing to a slow boil over medium heat and boil for 4 minutes. Remove from heat and then add the coffee grounds and let steep for 5 minutes.
Strain the milk mixture through a sieve lined with cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible. Return the cream mixture to the saucepan and gradually whisk in the corn starch mix.
Over medium-high heat bring the mixture back to a boil and cook, stirring with a rubber spatula, until thickened slightly then remove from heat. Gradually whisk the hot milk mixture into the cream cheese until smooth and pour into a large Ziploc freezer bag and submerge into the ice bath until cold, about 30 minutes.
Pour the cold ice cream base into the frozen canister of the ice cream maker. Spin until thick and creamy. Place your container (what you plan to store the ice cream in) into the freezer to ensure the ice cream won’t melt upon contact. Pack the fresh made ice cream into the cold container and press a sheet of parchment paper directly against the surface, then seal with an airtight lid.
Freeze in the coldest part of the freezer at least 4 hours, until firm.
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