New Orleans Coffee Ice Cream

Coffee at Puerto Rico Importers

Bags of roasted coffee beans at Porto Rico Importing Co, Williamsburg Brooklyn

Our pal, Brady, has long expounded on the virtues of San Francisco ice cream shop, Humphry Slocombe, exclaiming that we have to vacation there just for the ice cream.  Luckily, Mimi told us that they just published a compendium of their recipes, Humphry Slocumbe Ice Cream Book.  They make the French style  ice cream with an egg custard base, something which we haven’t done so far on this blog.  We decided to use one of their recipes as a jumping off point for our own.  
New Orleans coffee ice cream and Peter Pan crueller

This ice cream tastes great with any classic doughnut.  This marble cruller is from Peter Pan Bakery in Greenpoint, Brooklyn.

The San Francisco based Blue Bottle Coffee opened a Brooklyn outpost in 2010.  While Kira is not a ‘coffee person’, she will indulge in the extremely caffeinated delight that is their New Orleans style Iced Coffee.  Humphry Slocombe collaborated with Blue Bottle to dream up a Vietnamese Coffee Ice Cream, which we use loosely as a starting point for our own New Orleans Coffee Ice Cream.

ChicoryChicory at Porto Rico Importing Co, Williamsburg Brooklyn

The secret to New Orleans style coffee is the chicory.  Historically, chicory was used as a replacement for coffee or to round out scant coffee rations.  It complements roasted coffee, enhancing the taste for a really intense coffee flavor.  Cold infusing the coffee and chicory, much like cold brewing coffee, yields a high caffeine content with low acidity and bold flavor.  We used a combination of coffee from Oslo and Porto Rico Importing Co, where we also picked up the chicory.

coffee and chicory cold infusion

Cold infused coffee and chicory

New Orleans Coffee Ice Cream (makes 1 quart)

loosely adapted from Humphry Slocumbe

1 1/2 cups heavy cream

2 cups whole milk

3 tablespoons ground coffee

1 tablespoon ground chicory

1 teaspoon salt

3 teaspoons corn syrup

3 egg yolks

3/4 cups sugar

*The only additional equipment that will come in handy is a mesh strainer and a bowl made of non-reactive material (glass or stainless steel)

1.  The night before freeze the canister bowl.   Grind the coffee. Measure the cream and milk into a resealable jar. Add the coffee and chicory to cold infuse over night in the fridge.

2.  Strain out the coffee and chicory into a medium saucepan.  Set up an ice bath in a large bowl.

Straining coffee groundsStrain the coffee and chicory from the dairy.  You don’t have to do this over an ice bath, the free bowl just happened to be there.

3. In a medium, non reactive bowl (glass or stainless steel), whisk the sugar and egg yolks until well mixed.
whisking egg yolk and sugar

Beaten egg yolks and sugar

4. Heat over medium heat the infused dairy, salt, and corn syrup until hot, but not boiling.

5.  Ok here is the part where it’s nice to have two sets of hands.  Slowly pour half of the hot milk mixture into the egg yolk mixture, whisking all the while.

6.  Pour that mixture back into the rest of the hot milk.  Return to medium heat.  Stir constantly with a rubber spatula along the bottom so it doesn’t scorch.  Heat until the milk starts to steam.

7.  Strain again into a resealable bag.  Chill in the ice bath until cool.

8. Pour into ice cream maker and churn.  Pour in an airtight container with a piece of parchment paper pressed into the top. Freeze in the back of the freezer for a couple hours.
new orleans coffee ice cream
new orleans coffee ice cream, mostly eaten

It is so hard to not eat all of this flavor in one sitting

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