I graduated from college one year ago this week which is crazy enough to think about in itself, however what I’d really like to talk about is the upcoming 6-month anniversary of my start at WebpageFX.
Just to brag for a second, we’re not only an industry-leading internet marketing company, but also a 2x winner of the exclusive title of “Best Place to Work in PA” and we’re not afraid to brag! After a week of beginning my journey at WebpageFX, I knew that for the first time, I was surrounded by 100+ driven and insanely passionate individuals and I’ve loved every second of my 6 months there so far. So I’m dedicating this special ice cream flavor, cleverly dubbed CaffinatorFX by one of my fellow social media queens, to all of the crazy and wonderful individuals who help make WebpageFX so great!
What really makes this ice cream unique is the local coffee brand that I used to create it. Little Amps Coffee Roasters is a local coffee shop that not only serves up amazing & delicious coffee at their several locations in Harrisburg, PA, but also comes to WebpageFX once a week to serve their delicious drinks from our very own coffee bar, Cafe Diem.
Little Amps is a huge part of what fuels my fellow FXers so it seemed only natural that I would include it in my first FX-inspired ice cream. It’s such a huge part of what keeps us moving that everyone has been working overtime the last month to knock out some of our monthly goals in an effort to win a Little Amps Cold Brew Keg for our new office building (it’s somewhat of an addiction for them).
For making coffee ice cream, I always highly recommend a strong-flavored dark roast coffee. The better and stronger your flavor, the better it will transfer into the ice cream base! I like steeping the whole beans in the base for 1 – 1 1/2 hours for best results, but someone recommended that I try coarsely grinding the beans as well. If you REALLY love your coffee flavor, give it a shot and let me know how it goes but I go by the old saying “If it ain’t broke don’t fix it!”
Cookies & Coffee Fudge Ice Cream
Makes approximately 1 quart.
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- ~15 Oreo cookies
- 1 recipe Fudge Sauce
DirectionsTo get started, heat your milk, 1/2 cup heavy cream, sugar and salt in a medium sauce pan over medium-low heat. Heat until it is slightly steaming but be very careful not to boil! Boiling your ice cream base at any step of this process will ruin your final product.
Once the mixture is steaming, turn off the heat and cover. Let it steep for at least 1 hour.
Once finished, strain out the coffee beans and return the milk base back to the sauce pan.
In a separate bowl, lightly whisk your egg yolks and set aside. Heat the base over medium heat until slightly steaming again. Temper your eggs to the heated base.
To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It’s important that you do this slowly and continuously to ensure that the egg yolks do not ‘scramble’ themselves from the heat.
Once tempered, add the egg mixture into the saucepan and continue to heat over medium heat. Stirring frequently, heat the mixture until it thickens enough to coat the back of a wooden spoon. The base is ready once you can run your finger across the back of the spoon and the line stays.
Pour the remaining 1 cup of heavy cream into a medium sized bowl and place a strainer over top. Pour your mixture through the strainer into the heavy cream and allow to come to room temperature.
Chill the mixture thoroughly in the refrigerator (usually ~4 hours), then freeze it in your ice cream maker according to the manufacturer’s instructions. Once it’s finished freezing, fold in your smashed Oreo cookies and ~1 to 1 1/2 cups of the hot fudge sauce until the goodies are mixed in well.
Pour your ice cream into a freezer-safe container and freeze for a few more hours. Once it’s solidified again, enjoy!