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Jamaica Blue Mountain Coffee Ice Cream Recipe

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Blue Mountain Coffee Ice Cream brings two decadent flavours together in one perfect confection. An internationally acclaimed Jamaican beverage, Blue Mountain coffee has been celebrated for years around the world by coffee aficionados. Take the taste of Jamaica’s famous coffee home with you with this indulgent recipe for Blue Mountain Coffee Ice Cream — made with strong coffee and thick cream – slow churned to perfection!

1 ½ cup whole milk
3/4 cup sugar
1 ½ cup whole Jamaican Blue Mountain coffee beans (decaffeinated beans can be used to avoid caffeine)
A pinch of salt
1 ½ cup heavy cream
5 large egg yolks
¼ tsp vanilla extract
¼ tsp finely ground coffee grinds (pressed through a fine-mesh sieve)

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Blue Mountain Coffee Ice Cream Recipe

Blue Mountain Coffee Ice Cream Recipe

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Equipment

  • Stove

  • Saucepan

  • Large Bowl

Ingredients

  • 1 ½ cup whole milk

  • 3/4 cup sugar

  • 1 ½ cup whole Jamaican Blue Mountain coffee beans (decaffeinated beans can be used to avoid caffeine)

  • A pinch of salt

  • 1 ½ cup heavy cream

  • 5 large egg yolks

  • ¼ tsp vanilla extract

  • ¼ tsp finely ground coffee grinds (pressed through a fine-mesh sieve)

Instructions

1

Directions

Heat the milk, sugar, whole coffee beans, salt and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2
Pour the remaining cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3
Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (but not boiling). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolk mixture back into the saucepan.
4
Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5
Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6
Chill the mixture thoroughly in the refrigerator then freeze it in your ice cream maker according to the manufacturer's instructions.

Notes

When cooking the custard ingredients (Steps 4 through 6) using a heatproof, flat-bottomed spatula makes the process easier.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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