Ingredients
2cupsheavy cream,divided
¾cupcoffee beans,coarsely ground
1cupmilk,plus 2 tbsp
½cupsuperfine sugar
3tbspnonfat dry milk powder
1tspvanilla extract
2tsptapioca starch
2tbspcoffee liqueur,such as Kahlua®, optional
Preparation
Combine 1 cup of cream and coffee in a container. Stir to combine.
Seal, then let steep in the refrigerator for 8 hours to overnight.
Remove the cream mixture from the refrigerator.
Line a fine-mesh sieve with cheesecloth, then place over a medium saucepan.
Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
Add the remaining cream and 1 cup milk to the saucepan.
Bring to a gentle simmer over medium-low heat.
Stir in the sugar, milk powder, and vanilla extract.
Simmer until well combined for 3 to 4 minutes. Remove from heat.
Whisk 2 tablespoons of milk with tapioca starch.
Stir into the hot ice cream base, then stir in the coffee liqueur.
Cool the ice cream base to room temperature for at least 20 minutes.
Refrigerate for 4 hours to overnight.
Churn the ice cream base in an ice cream maker according to manufacturer’s instructions for about 20 minutes.
Pack the ice cream into a freezer-safe container, then freeze for at least 6 hours until firm.
Serve frozen, and enjoy!
