Salvadoran Coffee Ice Cream
A delicious Coffee Ice Cream recipe using single origin coffee beans sourced from El Salvador and roasted by Cipota Coffee in Lincoln Heights, Los Angeles, CA.
Recipe
Ingredients
375ml Whole Milk
150g Sugar, White Granulated
125g Cipota Coffee Orange Bourbon whole coffee beans
1g Sea Salt
125g Heavy Cream, plus 250g Heavy Cream, chilled
100g Egg Yolk
36ea Coffee Beans
Method
Make Crème Anglaise Ice Cream Base: Combine milk, sugar, salt, 125g heavy cream in a pot, bring to 70c. Add coffee beans and stir. Remove from heat and steep 4-6 hours. Strain.
Bring Anglaise mixture to 85c, temper egg yolks. Return mixture to pot, bring to 85c or to nappe. Strain mixture to bain marie, add remaining 250g cream, stir over ice bath. Add 36 coffee beans and chill overnight.
Remove 36 coffee beans and churn.
Enjoy.
Discover the unique flavors of El Salvador's coffee with Cipota Coffee, located in Lincoln Heights, Los Angeles, CA. Journey through their selection of Single-Origin coffees and learn more about Cipota Coffee's story.
