Coffee ice cream base

A moderate-intensity, premium coffee ice cream base using coffee beans steeped overnight.

Tasting notes

• Coffee taste was present, but not strong. Good with mix-ins or other flavors, but on its own I would increase the coffee and keep the same sweetness.
• Texture was perfect, scoopable out of the freezer
• Yield was slightly lower that I'd like, the coffee beans do retain some of the base so increase a bit more for next batch

This is a simple recipe with no eggs and a stabilizer which hydrates cold, so there is no need for cooking the base.

1. Combine dry ingredients and whisk together (to avoid clumping).
2. Whisk dry ingredients into the milk and cream. Optionally use a stick blender to mix thoroughly.
3. Grid your coffee beans. I grid them to coarsely, similar to what you would use for cold brew.
4. Move base into a sealed container and let age in fridge for at least 8 hours.
5. Pour the base through a fine mesh strainer to remove the coffee beans.
6. Churn
7. Harden in freezer for at least 4 hours before eating