Coffee Ice Cream

Transcribed from "Jeni's Splendid Ice Creams At Home".

Ingredients

• 2 1/2 cups (600g) whole milk
• 1 tbsp + 2 tsp (12g) cornstarch
• 1 1/2 oz (42g, 3 tbsp) cream cheese, softened
• 1/4 tsp kosher salt
• 1 1/2 cups (345g) heavy cream
• 3/4 cup (150g) sugar
• 3 tbsp (63g) light corn syrup
• 1/4 cup dark-roast coffee beans, coarsely ground

Directions

1. Mix about 2 tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry

2. Whisk the cream cheese and salt in a medium bowl until smooth

3. Cook the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the coffee, and let steep for 5 minutes.

4. Strain the milk mixture through a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds.

5. Return the cream mixutre 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

6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Chill overnight.