Coffee Ice Cream with Hawaij Spices

Shavuot is the “dairy holiday” right?

So that means ….. ice cream!

Here’s a new flavor for you: Hawaij-infused coffee ice cream. It’s like an ultra-rich, coffee-lover’s version of plain old coffee ice cream except that it has a splash of spice. Hawaij spice blend to be specific. A few months ago Pereg sent me some samples of their new Hawaij spice combos.

I used the savory blend for an absolutely fabulous chicken curry (plus several other recipes that I’ll post about some other day).

But the coffee blend (which includes inger, cinnamon, cloves and cardamom) I figured would be useful beyond simply spicing up my afternoon cuppa.

So I used it to make ice cream.

Oh my is all I can say.

If you love coffee ice cream, this one’s for you.

Coffee Ice Cream with Hawaij Spices

• 1 cup coffee beans

• 2 cups half and half

• 1 cup sugar

• 1/8 teaspoon salt

• 4 egg yolks

• 1-1/2 teaspoons Pereg Hawaij coffee spice

• 1 teaspoon vanilla extract

• 1 cup heavy cream

Place the coffee beans in a paper or plastic bag and gently tap with a rolling pin or meat mallet to break the beans coarsely. Not all of the beans need to be broken. Place the beans in a saucepan and pour in the half and half. Turn the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat and let steep for at least one hour. Strain the liquid, discard the beans and set the liquid aside. In the bowl of an electric mixer, beat the sugar, salt, egg yolks and Hawaij together at medium speed for 4-5 minutes or until thick and pale. Pour in the strained, steeped cream. Beat the ingredients, starting at low speed and gradually to medium speed, for 3-4 minutes or until the mixture is well blended and a uniform color. Pour the mixture into the saucepan. Cook over medium heat, stirring frequently, for 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Stir in the heavy cream. Place the mixture in the refrigerator to cool completely. Stir in the vanilla extract. Freeze in an ice cream maker until thick and cold. Spoon into a container and freeze until firm.

Makes about 5 cups

Irish Coffee Ice Cream

My husband told me this was the best ice cream he has ever eaten.

That's all I'm saying, except Happy St. Patrick's Day.

 

Irish Coffee Ice Cream

• 1 cup coffee beans
• 2 cups half and half
• 1 cup sugar
• 1/8 teaspoon salt
• 4 egg yolks
• 1 cup heavy cream
• 1/4 cup Irish whiskey

Place the coffee beans in a paper or plastic bag and gently tap with a rolling pin or meat mallet to break the beans coarsely. Not all of the beans need to be broken. Place the beans in a saucepan and pour in the half and half. Turn the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat and let steep for at least one hour. Strain the liquid, discard the beans and set the liquid aside. In the bowl of an electric mixer, beat the sugar, salt and egg yolks together at medium speed for 4-5 minutes or until thick and pale. Pour in the strained, steeped cream. Beat the ingredients, starting at low speed and gradually to medium speed, for 3-4 minutes or until the mixture is well blended and a uniform color. Pour the mixture into the saucepan. Cook over medium heat, stirring frequently, for 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Stir in the heavy cream. Place the mixture in the refrigerator to cool completely. Freeze in an ice cream maker until almost completely frozen. Pour in the Irish whiskey. Continue churning in the ice cream maker until the mixture has the consistency of soft-serve ice cream. Spoon into a container and freeze until firm.

Makes about 5 cups