Johns Coffee Ice Cream Recipes

Steps:

• Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
• Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
• Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
• Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
• Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

Steps:

• Prepare an ice-water bath. Stir together espresso powder and hot water in a small bowl. In a medium bowl, whisk together 1/4 cup sugar and egg yolks.
• Combine cream, milk, remaining 1/4 cup sugar, and salt in a medium saucepan over medium heat. Scrape vanilla seeds into pan; add pod. Bring mixture just to a simmer. While whisking constantly, slowly ladle about 1/4 cup hot milk mixture into egg yolk mixture. Continue adding remaining milk mixture, whisking constantly, about 1/4 cup at a time.
• Pour mixture back into saucepan; cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. (The custard should retain a line drawn with your finger across the back of a spoon.) Stir in espresso mixture. Strain through a fine sieve into a medium bowl set in the prepared ice-water bath. Stir occasionally until cool. Cover with plastic wrap, and refrigerate at least 1 hour and preferably overnight.
• Pour mixture into ice cream maker. Process according to manufacturer's instructions. The ice cream is ready once it holds its shape when the machine stops but sags slightly. Transfer to an airtight container and freeze.

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.