Photo: Coffee Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 6 egg yolks
- Chocolate curls, for garnish
Directions
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
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By Lilith77
on March 20, 2012
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Excellent. Wonderful flavor. Used instant espresso instead of coffee, organic 1/2 and 1/2, and added chopped roasted almonds for the last 5 minutes in the icecream maker. Milk took awhile to boil and my eggs curdled a bit. I've made other icecream recipes with egg yolks where that didn't happen, so I think the milk was too hot. Strained that bit out though.
By highmtn
Cliff Dweller, WA
on December 22, 2011
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This recipe produced coffee ice cream that rivals "Baskin-Robbins" flavor. With a little fudge mixed in during the final few minutes of churning and some coarse chopped almonds it would be JAMOCA ALMOND FUDGE easily! The only thing I changed was I added an extra 1/2 T. of instant coffee to the mix as we LOVE coffee flavor. It turned out smooth as silk with flavor that was off the charts.
By mama1126
on July 11, 2011
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This was great and easy to make. I didn't have instant coffee on hand so I used 3/4c of brewed and cooled hazelnut coffee. Tasted just like my morning cup with cream. Just be careful with the tempering or you'll end up with bits of egg that are sorta yucky.
Read all 27 reviews