Vanilla Ice Cream
For vanilla ice cream, please see Coffee Crunch Ice Cream. Prepare with the following changes:
Notes (and thoughts):
- Omit the coffee grounds
- Add only 1/4 cup sugar to the egg yolks
- omit the additional 2 tbsp sugar
- Add a vanilla bean, split lengthwise, to the initial milk-sugar-corn syrup mixture
- OR
- Stir 2 teaspoons vanilla bean paste into the cold custard right before churning.
Notes (and thoughts):
- The extra 2 tbsp of sugar in the Coffee Crunch ice cream helps ameliorate the fact that some of the liquid is absorbed by (and lost to) the coffee grounds, which results in a thicker custard. The additional sugar helps soften the final ice cream just enough to make it scoopable, as otherwise it is very very hard.
- Since the vanilla ice cream doesn't have this issue, the additional 2 tbsp of sugar makes the final custard too soft.
- For mix-ins (such as chocolate chunks!), add during the final few minutes of churning, and give the frozen custard a quick stir before transferring to the containers for freezing.