Hockley Valley Coffee Ice Cream

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.

May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013 | Recipes

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours. Here are two of his favourite: Hockley Valley Coffee Ice Cream and Raspberry Beet.

Hockley Valley Coffee Ice Cream

Serves

Makes 1 quart.

Type

Dessert

Ingredients

  • ¾ cup honey
  • 8 egg yolks
  • 3⁄8 cup sugar
  • 1 tsp salt
  • 2 cups 2% milk
  • 2 tbsp ground Hockley Valley Coffee Roasters coffee

Instructions

  1. Whisk all ingredients together in a saucepan over medium heat and cook, stirring often with a rubber spatula until the mixture is thick enough to coat the spatula.
  2. Strain mixture through a fine mesh strainer and refrigerate overnight.
  3. The next day put mixture in the freezer for an hour. Then blend using an immersion blender or in a stand-up blender.
  4. Freeze in an ice cream maker according to the manufacturer’s directions.
  5. Store in the freezer.

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