Jazzy Coffee Bean Ice Cream

By now you know about the ice cream addiction around here, right? I swear, every time I turn around I am pulling out the ice cream maker. Marc loves ice cream… the kids love ice cream..and I like playing with the flavors.

O.k..not that I don’t like to eat it, I do. But not as much as I like creating a perfect flavor. The thrill for me is in the challenge, not in the eating. I think I am like that with everything. I like the challenge of accomplishing something but after that? Meh.

This coffee ice cream was, quite possibly, the best we have ever had. The flavor was perfect latte, with a super creamy mouthfeel, rich and smooth. Since the coffee IS the flavor start out with something good. I used both coffee beans AND  JazzyBirdCoffee frozen espressos for a perfect, intense flavor.You can use ALL JazzyBird in this if you like..I just don’t have much left so I am hoarding.

Jazzy Coffee Bean Ice Cream

• 4 cups of heavy cream
• 2 cups of half and half cream (light cream/pouring cream)
• 1 1/2 cups sugar
• 1 cup coarsely ground coffee beans
• 1 JazzyBird Espresso Shot

1. Heat 2 cups heavy cream to a simmer. Remove from heat and add coffee beans.
2. Allow to steep for 20 minutes, depending on how strong you like your coffee.
3. Strain the cream through a strainer.
4. Whisk in half and half, Jazzy, sugar, and vanilla.
5. Beat remaining cream to soft peaks and fold in to  coffee mixture.
6. Freeze according to manufacturer’s directions.
7. about  one half gallon

image:marye audet