Coffee Ice Cream

Hi everyone!  Sorry for being MIA lately.  Studying has really taken over my life and this is what my kitchen table currently looks like:


The review program I’m taking has a benchmark “review readiness” quiz that I took last weekend, and according to my results I am 99% likely to pass the CFP exam.  I’m still not completely convinced so this is where I spend all my spare time.  That is, the time that I’m not hanging out with these cuties:

FullSizeRender (4)Seriously, two of the cutest kids ever!  We went to Jazz in the Garden Friday night and got to hang out with them (and their mommies, and a few other friends) before bedtime.  Other exciting things happening in life – I’ve been helping with the Financial Peace University class at our church on Wednesday nights.  This spun out of the Money Matters series they did at church.  It reminded me how passionate I get about teaching people about money and financial planning and I emailed our pastor during it and he asked me (and a few other people from church with similar passions) if we’d be interested in helping out with the class.  It has been great!  Dave Ramsey has some extreme opinions, but they work.  And if you can get a room full of 50 people listening to him and following his plans even just a little, we’re making big moves.  More exciting news to follow along those lines, but not today.

We have been cooking!  I’ll get the recipes on here eventually.  For now we just have one – coffee ice cream.  YUM!  This was some of the best ice cream that we’ve made yet.  The one problem – we’d have ti as dessert after dinner and then Matt wouldn’t be able to fall asleep at night!   So our genius friend, Katie, suggested something we hadn’t thought of (and no, it wasn’t work from home and have it with lunch….we did that too) – make it with decaf beans!  So yeah, do that.  It’s what we’ll be doing next time.  Hope you enjoy as much as we do!

Coffee Ice Cream

Makes: 1 Quart


  • 1½ cups whole milk
  • ¾ cup sugar
  • 1½ cups whole coffee beans
  • Pinch of salt
  • 1½ cups heavy cream, divided
  • 5 large egg yolks
  • ¼ tsp. vanilla extract
  • ¼ tsp. finely ground coffee or espresso powder
  • chopped up dark chocolate, or other mix in


  1. Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.
  2. Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.
  3. After steeping, return the saucepan with the coffee mixture to the burner over medium heat. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.
  4. In a separate bowl, whisk the egg yolks until smooth. Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.
  5. Return the egg-coffee bean mixture to the saucepan over medium high heat. Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)
  6. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)
  7. Mix in the vanilla and ground coffee or espresso powder.
  8. Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.
  9. Stir in the chocolate pieces and freeze until the ice cream solidifies.



Double Chocolate Chip Cookie Dough Ice Cream

Happy Tuesday, friends!  Hope everyone’s week is swell.  We just had a solid evening with our new small group – “new” meaning the old one split into two due to size and due to schedules the Tuesday one works best for us, so there are some of the same people, but we’ve added a bunch of people so it’s basically new.  We’ve been discussing the current sermon series at church, Money Matters.  It’s just been really encouraging and motivating to go through these with our group.  I’m really excited to see where God takes us out of this series. And if you need a podcast to listen to I HIGHLY recommend listening to these.  The ones on 6/7 and 6/14 from Aaron and the one on 6/21 from Matthew.

We tried out this new ice crem recipe this weekend and it’s 100% a keeper.  If you don’t have an ice cream maker and you love ice cream as much as I do, I’d recommend the investment.  We don’t have anything super fancy, it’s this one.  Pretty sure we got a rebate gift card for buying that during Sur la Table’s ice cream event last year.  Basically if it’s above your price range it’ll probably go on sale or have some sort of deal attached to it in the future.


Double Chocolate Chip Cookie Dough Ice Cream (Recipe from here)

Makes: About 1 Quart


For the cookie dough:

  • 5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
  • 1/3 cup packed light brown sugar
  • ¼ – ½ cup flour
  • ½ tsp. vanilla extract
  • ¾ cup chocolate chips (I used mini chips)

For the ice cream:

  • 3 tbsp. unsalted butter
  • 2 cups heavy cream
  • 2/3 cup dark brown sugar
  • 4 large egg yolks
  • Pinch of coarse salt
  • 2 tsp. vanilla extract
  • 1½ cups whole milk
  • 1 cup chocolate chips (semisweet or bittersweet)


  1. To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth. Mix in the flour, then the vanilla and chocolate chips.  Add extra four if needed to get desired consistency.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.
  1. To make the ice cream, melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.
  1. Whisk in the heavy cream and heat until simmering.
  1. Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.
  1. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream.  Mix in the salt.
  1. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.
  1. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.
  1. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
  1. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.