Recipe by Emma Laperruque
I only have access to a Ben & Jerry’s store in the summer, when my family gathers in Long Beach Island, New Jersey for our annual reunion. During the year, I have to get my Ben & Jerry’s fix from the freezer section of the nearest supermarket. Alas, as all true Ben & Jerry’s devotees know, not all flavors are available in pint form. Like the caffeine-addict’s obsession, “Coffee Coffee Buzz Buzz Buzz!” It’s coffee ice cream with espresso fudge chunks—and oh, it’s so good.
Here’s a “Coffee Coffee Buzz Buzz Buzz!” inspired version that you can make at home: coffee ice cream with dark chocolate covered espresso beans mixed in (and, if you’re feeling especially chocolatey, a chocolate stracciatella, as well). It might even be better than the original.
Recipe: Adapted from David Lebovitz’s The Perfect Scoop
Calories per serving: 343 per serving
Prep time: 3 hours
Cooking time: 20 mins
Total time: 3 hours, 20 mins
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
Heaping 1/4 teaspoon finely ground coffee
3/4 cup chopped dark chocolate covered espresso beans , chilled in the refrigerator
1/2 cup bittersweet chocolate chips , optional
1.Warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of the heavy cream in a medium saucepan. Once the mixture is hot (steaming, but not simmering or boiling), cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup heavy cream into a large bowl and set a large mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Pour 1/4 cup of the warm coffee mixture into the egg yolks and whisk to combine. Very slowly pour the rest of the coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture in the saucepan constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. (You want the mixture to visibly thicken, but definitely not bubble or boil.) Pour the custard through the strainer. 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 the finely ground coffee and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator (after an ice bath, this need not be very long at all), then freeze in your ice cream maker according to the model's instructions.
5. After 25-30 minutes in the machine, the ice cream should look like soft serve. At this point, when the ice cream is nearly done churning, sprinkle in the chopped espresso beans.
6. If you're adding the chocolate stracciatella, put the chocolate chips in a heatproof bowl. Microwave for 30 seconds, stir, then more 15-30 more seconds, and stir until smooth. Drizze a thin stream of the melted chocolate into the ice cream machine. It will turn into thin, beautiful chocolate streaks and flakes!