Coffee Ice Cream
This homemade coffee ice cream is made with strong brewed coffee, and it has a deep, robust sweet flavor. Breakfast in the summer? This recipe was shared from the cookbook: Cutting Up in the Kitchen by Duane Nutter.
Ingredients
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup granulated white sugar
- ⅛ teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee
Instructions
- Fill a large bowl with ice and water, set another bowl on top, and set a fine mesh strainer in the bowl.
- In a medium-saucepan, combine the cream, milk, sugar and salt; cook over medium-heat stirring frequently, just until the sugar dissolves. When the liquid is steamy, but not boiling, remove from the heat.
- In a medium bowl, whisk together the egg yolks and vanilla. Slowly pour ¼ cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
- Transfer the warm egg mixture to the pot with the remaining cream mixture, and whisk to combine. Return the pot to medium heat, stirring frequently with a rubber spatula and scraping the bottom and the sides of the pot until the mixture is thick enough to coat the back of a spoon.
- Immediately pour the mixture through a fine-mesh strainer into the large bowl set over the ice; stir and let the ice-filled bowl underneath cool the ice cream base to room temperature. Remove the bowl from the ice water, add the hot coffee and stir again until the mixture comes to room temperature. Cover, and refrigerate the ice cream base overnight.
- The next day, pour the mixture in your ice cream maker and churn according to the manufacturer's instructions.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 104mgSodium: 54mgPotassium: 63mgSugar: 14gVitamin A: 554IUVitamin C: 0.2mgCalcium: 47mgIron: 0.2mg
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This recipe comes from RecipeBoy.com
