This ice cream is made by infusing two cups of whole coffee beans with milk, cream and sugar. Then adding Kahlua and crushed Oreos. Drool. Can you drool over ice cream? I think I just did.
Last week felt like a circus or zoo. I’m not sure which analogy makes the most sense. It was “crazy busy” to say the least. I didn’t get back from NY until Wednesday which left me with 3 days to finalize the wedding cake for my friends’ wedding that weekend. I also started a new job! But more on that another time. So I was working at my new job and simultaneously working on this wedding cake which was a golden yellow cake with lemon curd and raspberry filling with lemon buttercream.
The wedding was about 2 1/2 hours North of the city in Lake County. We drove up early Saturday morning to deliver and assemble the wedding cake. I did my usual “Dear God, please let us get there in one piece” prayer and I’m happy to say there were no cake mishaps despite the windy and steep roads to the venue. The cake looked beautiful and people seemed to like it. Most importantly, the bride and groom were happy and that’s what counts. Overall, the wedding was a blast!
I’ve always avoided recipes that call for just egg whites, or egg yolks because I never know what to do with the remaining counterpart. But lately I’ve been embracing it.
When you make swiss meringue buttercream, you’re left with a lot of egg yolks. When you make three batches of the stuff, you end up with 18 egg yolks. HOLY SMOKES!
What to do with all these egg yolks? Unfortunately, unlike egg whites, it’s not as easy to freeze for later use because of its gelatinous properties. And don’t let them sit in the refrigerator for too long! A day or two max before they can become contaminated. Here’s what I did with my leftover egg yolks:
Custard – 4 egg yolks; good for cake filling or with fruit
Butterscotch Pudding – 6 egg yolks; good for straight up eating
Kahlua Coffee Cookies and Cream Ice Cream – 6 egg yolks
This ice cream is for coffee lovers, for Oreo cookie lovers, for anyone really. I love the chunky texture of the Oreos and the smooth, silky coffee taste – not to mention the coffee aroma! I die.
Kahlua Coffee Cookies and Cream Ice Cream
Recipe from Buttercream Blondie
- 2 cups heavy cream
- 2 cups whole milk
- 2 cups whole coffee beans
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 6 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons Kahlua
- 15-20 Oreos, crushed up
*Bring heavy cream, milk, coffee beans, sugar, and salt to a simmer. Take off heat and let simmer for one hour.
*Bring mixture back up to simmer.
*While mixture is coming up to a simmer, whisk egg yolks together in a medium-sized bowl. Ladle in about 1/4 cup of the hot mixture into the egg yolks to temper them. Make sure to whisk continuously.
*Pour egg yolk mixture into the pot and stir continuously over medium-low heat until the mixture thickens – about 3-4 minutes. You can test that its done by coating the back of a spoon in the custard and run your finger through the middle of the custard. If a clear path is left then your mixture is ready.
*Add vanilla extract and Kahlua.
*Strain mixture into a large bowl and place over an ice bath to cool down. Discard coffee beans.
*Once ice cream base comes to room temperature, cover and refrigerate overnight.
*Add mixture to ice cream machine and freeze according to manufacturer’s directions.
*Add in crushed Oreos.