If you have ever made your way to Miami you have probably enjoyed a Cafe Cubano. A splendid small cup of espresso that is certain to put a pep in your step. Essential with breakfast or as an afternoon pick me up.
This recipe combines the rich taste of Cuban coffee with the satisfying flavor of homemade ice cream. But be warned: once you start making ice cream yourself there is no turning back. This summer treat will help you power through all of the fun summer activities left to do.
Cuban Coffee Ice Cream
1 ½ cups heavy whipping cream
½ cup milk, whole or 2%
½ cup sugar
½ cup coarsely chopped Cuban roast coffee beans
3 egg yolks, whisked
1 Tbsp. dark rum (optional, but it helps keep the ice cream from forming ice crystals)
1 tsp. vanilla
Heat cream, milk and sugar in saucepan until it just begins to boil. Remove from heat and stir in chopped coffee beans. Let mixture set for 30 minutes. Using a fine mesh strainer or cheesecloth, strain mixture and discard the beans.
Return cream mixture to clean saucepan and heat to simmer. Whisk ½ cup warmed cream into whisked egg yolks, then add the mixture to the cream and cook on low for 6 minutes. (The mixture will thicken enough that it will coat a wooden spoon.)
Remove from heat and chill the mixture for a couple hours or overnight. Before freezing in an ice cream maker, add vanilla and rum. Freeze according to ice cream maker instructions.