Dessert

COFFEE ICE CREAM

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Ingredients

  • Makes 1 quart:
  • 2 cups whole milk
  • ​2 cups heavy whipping cream
  • 3/4 cup sugar
  • 6 egg yolks
  • ​2 tablespoons instant espresso powder (instant coffee works too)
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • chocolate covered espresso beans, for garnish

Instructions

1

Combine the cream, milk, instant espresso powder and salt in a small pot. Cook over medium heat until almost boiled. Stir well.

2

​In another bowl, whisk sugar with the egg yolks until completely combined.

3

​Temper the egg mixture by pouring about a cup of the hot cream mixture and whisking well. Keep adding hot mixture to the eggs until the bowl they are in feels warm.

4

​Add the egg mixture into the pot with the hot cream mixture. Mix well and cook over medium-low heat until the entire mixture thickens and coats the back of a spoon. About 5 minutes.

5

Add vanilla extract and stir to combine.

6

​Pour the ice cream mixture through a fine mesh sieve over a bowl to catch any hard bits that may be in it.

7

​Cover with plastic wrap to prevent a skin from forming.

8

​Cool in the refrigerator until completely chilled.

9

​Freeze for 15 minutes.

10

​Mix well and pour into your ice cream machine and follow the manufacturer's instructions.

11

​Transfer into a container and freeze for a few hours until firm.

12

​Serve topped with chocolate covered espresso beans.

13

​Enjoy!​

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