I really am not that much of an ” ice cream person”. Unless its one of two flavors. Coffee. Or Salted Caramel
When I got my 6qt kitchen aid stand mixer about 5 years ago, it came with the ice cream maker attachment. And boy has it seen a lot of use. More than you would think for someone who claims they don’t like ice cream that much. But homemade ice cream? And coffee flavored? Oh yeah. I have made this many many times.
When the folks at Zulka emailed me to see if I wanted to try the sugar, I researched what it was and when I saw it was Non-Gmo I said ” absolutely!”. I always bake/cook with organic sugar aka evaporated cane juice. Its a bigger granule than regular refined white sugar, and more caramel in color. Zulka is just like that. It has a very caramelly taste ( YUM!) and worked beautifully in this ice cream recipe. It dissolved quickly and really added a nice flavor to this ice cream. The bag has printed on it ” Perfect in coffee” so my first thought was to make coffee ice cream. I have several other recipes coming up using the sugar. I am smitten. Although its not technically organic, which is one of my main food/ingredient rules, it is Non-Gmo which is very important to me and upon further research it comes from sugar cane grown on smaller family farms that grow it as sustainably as possible. That is close enough to organic for me!
If you haven’t baked with unrefined cane sugars before I highly recommend trying it. The taste is so different than regular refined white ( which unless stated its made from sugar cane, it comes from genetically modified sugar beets which has very different flavor. I love the color and taste of this sugar
Gorgeous, unrefined cane sugar.
I have made this coffee bean ice cream many times now and the original recipe, from David Lebovtiz’s A Perfect Scoop ( my favorite ice cream recipe book by the way, every recipe is beyond amazing) is really good, but a lighter coffee flavor and I wanted a stronger flavor so I steeped the milk and coffe bean mixture for longer than originally called for plus I added in more coffee grinds. I also add more ingredients overall to make a little bit more. Because more ice cream is always better than less. Always
I always add a little booze to my ice cream ( when its not ice cream I allow my kids to have) because it enhances the flavor and it keeps it from freezing rock solid. The only bad part, is that it melts quicker and I was taking pics quickly to keep the ice cream from being just pictures of puddles instead of scoops. Delicious either way.
- 2 cups whole milk
- 1 cup Zulka Sugar
- 2 cups good quality coffee beans, whole
- ⅛ tsp sea salt
- 2 cups heavy cream, divided
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp finely ground coffee, not instant
- 2 tbsp Kahlua
- Combine the milk, sugar, whole coffee beans, salt and 1 cup of the cream in a medium saucepan and heat over medium until warm, stirring to dissolve the sugar. Once its warm, turn off the heat, cover and let steep 3 hours.
- Once the 3 hours is up reheat the milk mixture to warm, place the remaining cream in a large bowl, and place a strainer over the bowl. In a separate medium bowl whisk the egg yolks and slowly add some of the warmed milk mixture, whisking constantly to slowly warm the yolks. Once all the yolks are warmed pour back into the milk mixture and stir until slightly thickened, being careful not to scramble the eggs. Pour the custard into the bowl with the cream through the strainer, pressing on the beans and scraping back and forth to make sure all the custard is in the bowl. Mix in the vanilla and ground coffee and chill completely. Once chilled freeze using an ice cream maker or ice cream attachment for a Kitchen Aid according to directions. Add in the Kahlua about 2 min before finished in the ice cream maker and freeze in an airtight container completely before serving to firm up the ice cream.
I received a bag of Zulka sugar in exchange for a review. Opinions are my own and I never work with any brands or products I don’t personally use or believe in.