Grounds from your morning cup of joe can be repurposed both in and out of the kitchen.
Here, we use spent coffee grounds to make a creamy, smooth ice cream.
Remove from heat and stir in coffee grounds.
Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Cover and set aside for 20 minutes.
Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).
Wash and dry the sieve and place over a large bowl; set beside the stove.
Whisk egg yolks, brown sugar and vanilla in a medium bowl.
Gradually whisk in the infused milk mixture.
Return to the saucepan and place over medium-low heat.
(Do not allow it to simmer or the eggs will curdle.)
Immediately strain the mixture through the sieve into the bowl.
Refrigerate until completely cooled, at least 3 hours.
Churn the cold custard in an ice cream maker according to the manufacturer’s directions.
To make ahead
Freeze for up to 1 week.
Let soften in the refrigerator for 30 minutes before serving.
Equipment
1-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
