When I think of hot summer days, I think of ice cream. I think back to days when I sat in my grandad’s big brown chair on my father’s lap while my mom and my grandad hand churned the ice cream. It’s one of my fondest childhood memories.
Ice cream in Barbados was always the best. No preservatives. No chemicals. Just fresh, creamy deliciousness. I don’t know if my ice cream will ever be quite as good as grandad’s, but I think I came pretty darn close with my vanilla coffee ice cream recipe.
Now let’s get to it.
Servings: 6 · Prep time: 20 minutes · Ready in: 60 min · Skill level: Intermediate
Ingredients
- 1 1/4 cup of heavy cream
- 1 1/4 cup of half and half
- 1/2 cup of Salma Roaster Burundi Coffee (previously brewed)
- 1/2 cup of sugar
- 2 tablespoons of vanilla extract
- 1 5lb bag of ice, for the churner
- Rock salt, for the churner
Method
You will need an ice cream churner for this recipe. Although my grandad would hand churn his ice cream, I did not go that route. I purchased a nice little electric ice cream maker for under $50.
Put the inner container of the churner in the refrigerator. Whisk the milk, half and half, vanilla extract and coffee together in a large bowl. (Note: I use Salma beans to make my coffee in the morning, so I just saved some of my morning coffee for the ice cream recipe)
Slowly whisk in the sugar and continue whisking until all of the sugar has dissolved.
Put the bowl in the refrigerator and allow the ice cream mix to chill for about 10 minutes.
When ten minutes have passed, remove the bowl and inner container of the churner from the refrigerator.
Whisk the ice cream mix one more time and then pour the mix into the churning container.
Grab the churning bucket and follow the assembly instructions. Once you have the inner container securely in place inside of the churning bucket, pour in about two inches of ice for every layer of rock salt. Continue layering with ice and rock salt until you have utilized the entire 5lb bag of ice. You MUST use rock salt. Do not substitute the rock salt for any other type of salt or your ice cream will not set properly.
Plug in the electric ice cream maker and allow the ice cream to churn for 30-35 minutes. Be sure to follow all safety instructions regarding use of the electric ice cream maker.
When the ice cream has finished churning, grab a spoon, grab a bowl, serve, and enjoy!
