Cold-Press Coffee Ice Cream

I love cold brew coffee, particularly when made from New Orleans coffee which has been infused with chicory. When I saw this coffee ice cream recipe in Hello, My Name Is Ice Cream, I was intrigued because it results in a finished product that is white in colour, and promised to “taste the way coffee smells”.

The recipe is a standard ice cream, that is, made with egg yolks and cream. After the custard base has cooled, the coffee beans infuse in the mixture for 12 hours in the refrigerator. The author does not specify what roast of beans to use, and what I had was a medium roast, and I wasn’t sure how it would turn out.

I needn’t have worried: this ice cream was amazing. The colour is indeed a creamy white, and the taste is unmistakably coffee, without any hint of bitterness. All of the frozen desserts I’ve been making recently are white, and I can imagine a banana split with three, visually identical scoops, but with wildly different flavours.