Prep Time: 20 minutes (excluding chilling time)

Cook Time: 5-7 minutes

Please note that the chilling time in the refrigerator and freezing time in the ice cream maker or freezer are not included in the prep and cook time.

Experience the ultimate indulgence with our homemade Cajamarca Coffee Ice Cream. This velvety treat combines the richness of heavy cream with the bold notes of our Peruvian Blend coffee, resulting in a creamy delight that coffee lovers won't be able to resist.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 tablespoon instant coffee (preferably Magpie Coffee Roaster's Peruvian Blend), dissolved in 1 tablespoon hot water
• 1 teaspoon vanilla extract

Instructions

1. In a saucepan, heat the heavy cream, whole milk, sugar, and salt over medium heat until it reaches a gentle simmer. Stir occasionally to dissolve the sugar.

2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.

3. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

4. Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.

5. Add the dissolved instant coffee and vanilla extract to the custard, stirring until well combined.

6. Cover the bowl and refrigerate the custard until chilled, preferably overnight.

7. Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. Transfer the coffee ice cream to a lidded container and freeze for a few hours or until firm.

9. Serve your delicious Magpie Coffee Roaster's Peruvian Blend Coffee Ice Cream in bowls or cones, and savor the creamy and bold coffee flavors in every delightful scoop.

Note: If you don't have an ice cream maker, you can pour the chilled custard into a shallow dish, cover it, and place it in the freezer. Stir the mixture every 30 minutes for the first few hours to break up ice crystals until it reaches a creamy consistency.