A Coffee Fix.

Ah, coffee. Where do i begin describing my love affair with this beverage. There’s quite nothing in my world a cup of strong, aromatic liquid gold can’t fix; it jump starts a sluggish morning, make long hard days seem to go by a little quicker and even makes an excellent day even better.

My long standing affair with this caffeine-loaded beans has certainly taken its fair share of turns. It first started, like every young teen i suppose, with cups of coffee, topped with copious amount of milk and sugar, generously flavoured and blended with ice. While they sure were delicious and always quickly slurped up, my tastebuds soon started screaming for a taste of the coffee itself, unadulterated by artificial flavourings and whipped cream. Hence begun my obsession with our local kopis (the malay term for coffee; strongly brewed coffee topped with condensed milk), lattes, cappuccinos and Vietnamese coffee (really thick strong coffee that’s usually brewed through a drip and topped with condensed milk). It was about then that i had started my academic journey in Melbourne. And really, where better than Melbourne to embrace the coffee culture. Endless rows of cafes lining quaint lanes in the nooks and cranky of the city fuelled my obsession for coffee. More recently though, i’ve acquired a taste for black coffee. Yup, nothing like a cup (or two) pure liquid gold to get the day going.

As strong as my obsession with coffee might be, this batch of coffee ice cream actually had nothing to do with it. I made it, to very belatedly thank one of my best friends who had sent me this incredible ice cream book i (and practically everyone in the food blogosphere) have been raving about. She’s just as bad a coffee junkie as i am, so what better way to thank her than with a tub of freshly churned coffee ice cream.

I really enjoyed making this batch of ice cream. I really felt the ingredients come to life in my kitchen- the coffee beans steeped in a mixture of fresh milk and cream, gradually infusing its flavour, the coffee-flavoured custard, coaxed by gentle heat and constant nudging of a wooden spoon, really coming together and of course, watching my ice cream work its magic on the custard, slowly introducing air into the mixture and firming it up to form the glorious ice cream.

Of course, making the ice cream with the sole purpose of being given away doesn’t mean i had to deprive myself of tasting it right? After all, someone had to be the taste tester :)

To be perfectly honest, irresistible and aromatic as the coffee ice cream was, i didn’t know how well i would take to the ice cream mainly because i’m not a fan of milky coffee. Well, it turns out, i needn’t worry. One spoonful was all it took to get me swooning, declaring it more than worthy to be given away. Of course, whether i could bear to part with this gorgeous, subtly flavoured coffee ice cream was a totally different issue :)

Well, in case you’re wondering, yeah it did reach its intended destination. In fact, barely less than fifteen minutes after it arrived into safe hands, i got a call from said best friend, saying her brother had already polished off a quarter of it :)

Now, i’ve definitely got to try that Vietnamese coffee ice cream recipe.

Coffee Ice Cream [adapted from David Lebovitz’s The Perfect Scoop]

1 1/2 cup milk
3/4 cup sugar
1 1/2 cup whole coffee beans
1 1/2 cup heavy cream
5 large egg yolks
1/4 tsp vanilla extract
1/2 tsp finely ground coffee
Pinch of salt

  1. In a medium saucepan, warm milk, sugar, coffe beans, salt and 1/2 cup of cream over medium heat. When mixture is warm, remove from heat, cover and let steep for an hour at room temperature.
  2. Pour remaining cream into a large bowl and sit bowl in an ice bath. Whisk egg yolks together in a medium bowl till pale and well combined. Reheat milk mixture, making sure it doesn’t boil. Gradually pour milk mixture into the egg yolk, whisking quickly and well. Then pour mixture back into saucepan.
  3. Over medium heat and stirring custard constantly with a wooden spoon, let custard thicken till it coats the back of the wooden spoon. Remove custard from heat and pour it through a strainer into the cream. Discard beans. Add vanilla and ground coffee into custard, stirring well.
  4. Transfer custard when cooled into an airtight container and let sit in the fridge for at least six hours. When ready, churn in ice cream maker according to the manufacturer’s instructions. Serve drizzled with Kahlua. Makes 1 sensational litre
Leave a comment


  1. Cindy

     /  November 24, 2007

    Yum yum! I love a coffee dessert and I’m all for the addition of Kahlua. :-)

  2. teddY

     /  November 25, 2007

    Woah that’s a really long story about yourself and coffee :) and I remembered a study conducted by Reader’s Digest claiming that coffee is the most recognised smell on earth. Now that’s cool!

    I’m not a heavy coffee drinker myself, not because I don’t like it (hey, coffee really smells great!) but because it doesn’t work for me (as in, keeping me awake). Through my college years virtually everyone around me drank coffee to keep themselves awake as they poured through tonnes of lecture notes and stuffs, but I don’t really touch it. I drink coffee only when I feel like it, and I love it because of its aroma and flavour, and not because of its ability to make you like a roaming zombie throughout the night XD haha!

    My mom is a big coffee addict. She said she’ll die if one day our house ran out of coffee beans or powder, so she keeps a huge stock of them at home, with a cupboard specially bought to keep them… unbelievable right? :)

    Ice-cream with coffee… I’ve never heard of it before, but I think it is just like having a soda float right? Maybe I should recommend my mom this recipe! Thanks for sharing :)

  3. thecoffeesnob

     /  November 29, 2007

    hi Cindy
    There’s quite nothing like a coffee fix yeah? Especially in the scorching summer heat in Melbourne :)

    hey Teddy
    Whoa, i wish my mum drank coffee like yours. But then again, that would mean my coffee stash would deplete really quickly so maybe not.

    It’s actually coffee-infused ice cream. My family loved it which was rather surprising. The little portion i kept “for tasting” went so quickly i had to make another batch today. Why not surprise your mum by whipping a batch up for her? :)

  4. teddY

     /  December 2, 2007

    That’s a great suggestion! Okay I’ll try it on Xmas day to give her a uber-surprise! :) anyway, welcome to December!

  5. oh my! I am just about to do a post on my obsession with coffee, and all my coffee bits and pieces and I came across your great story.
    I have an ice-cream maker, and this recipe is one I definately want to try. Can I ask what brand of ice-cream maker did you get?
    Do you mind if I link to your post in mine? I’ll wait to get the ok from you before I go ahead. :)

  6. hey rosie

    My ice cream maker’s a Sunbeam Gelateria- i still can’t seem to get enough of it. Oh yes sure, go ahead and thanks for asking :)

    You won’t be disappointed with this recipe i promise.

  7. I like your blog. I had a great time browsing through all your blog pages, still less than halfway through though! You certainly have collected a lot to share with everyone over the years and can I say, the pictures are wonderful, especially love pictures of how sunlight and shadow plays on your cakes. They are real and absolutely stunning. And ice creams, what can I say, they are my weakness. I simply love them and you make ice cream looks so beautifull! Thanks!

    • Hi Quinn. Aw thank you, what a sweet thing to say! I’m hoping right over to your site to check it out :)

  1. Coffee and Cardomom Ice-Cream « Sweetrosie’s Weblog

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