Coffee Ice Cream

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Ice Cream/Sorbet

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
10 min
Level:
Intermediate
Yield:
1 quart

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

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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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Comments & Reviews

recipe Coffee Ice Cream
Lou Miami, FL 11-22-2009
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Too eggy for me
Rated: 3 stars out of 5

I just made this recipe and was surprised how many egg yolks were used compared to another ice cream recipe I'd just made. As... I feared, this ice cream just tastes too eggy for me, overwhelming the coffee flavor (and I added quite a bit more than the recipe calls for). That's not a fault of the recipe but just my personal taste. I'm going to look for another recipe with fewer eggs in the custard. Everything went well with the technique though. The texture's really nice. Read more
recipe Coffee Ice Cream
Brittany VISTA, CA 11-14-2009
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Must Use Common Sense to Make Homemade Ice Cream!
Rated: 5 stars out of 5

When creating a flavorful ice cream, it is important to warm all of the ingredients, this will develop the flavor. Ex. add... liquor to the instant-coffee/cream mixture and bring to scald (not simmering, but you can see puffs of steam rising). However, if you are adding chocolate chips to your ice cream, add in the ice cream churner so you do not melt the chocolate chips, and make chocolate ice cream...common sense We have all cooked an egg before. Did you notice the change from a liquid to a solid. When tempering eggs, it is very easy to overcook them, creating a chunky, unappetizing texture. You must use a strainer when making ice cream. Disregarding this important step will result in gritty egg particles that create a consistency that is anything but smooth...common sense When chilling the previously scalded cream and egg mixture, it is important to let it chill! Use common sense and taste your ice cream mixture to ensure it is cold, and tastes good! Frozen foods do not taste as sweet as they do in their previous state. Make sure the mixture tastes a little sweeter than you prefer before adding to the churner, because the sweetness will subside. Overall tips: The fattier the milk product, the creamer the outcome. Do not overcook cream mixture (little puffs of steam, not boiling), heat your robust flavor enhancers (liquor, vanilla bean, instant coffee, etc), strain your warmed mixture, taste, taste, taste, and modify if needed, thoroughly chill cream mixture, and make sweeter than wanted, because it will not taste as sweet once frozen. The slower you churn your ice cream, the smaller the ice particles will be, resulting in a smoother ice cream! If you like soft serve ice cream, serve straight out of ice cream churner. Do not put in the freezer and eat as is! Enjoy Good luck! If you possess any common sense, and can read and understand this recipe, you will make a great ice cream!Read more
recipe Coffee Ice Cream
Antoinette bettendorf, IA 08-19-2009
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Question for Paula in Norwich :)
Rated: 4 stars out of 5

Paula, Did you mean that you add the Coffee Brandy before you place the mixutre into the ice cream maker, or did you mean... into the freezer to freeze? Also, did you use a specific type of Brandy? Thank you :) I made it and felt that it was lacking a bit of something, I am going to try again!Read more
recipe Coffee Ice Cream
Paula Norwich, CT 05-22-2009
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Try adding coffee brandy.
Rated: 4 stars out of 5

Karen, you'd probably love this recipe if you had used the correct ingredients. You are supposed to use instant coffee, which... dissolves completely during cooking; not coffee grounds. That said, this recipe was very easy to make. The time it takes to chill the mixture in the refrigerator will depend on the temp your fridge is set at, and for the average energy-conscious household, will probably take 4+ hours. Your best bet would be to prepare it before bed and let it chill overnight. If it's not cold enough, it won't freeze well, and your canister will thaw quicker. When tasting the mixture just before freezing it, I thought the flavor was a little on the weak side, so I added proabably 2 or 3 tablespoons of coffee brandy. My sister practically licked the dishes clean after I was done freezing it.Read more
recipe Coffee Ice Cream
maggie mt.plasant, SC 05-08-2009
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awsome!
Rated: 5 stars out of 5

this recipe is great! i made it for my mom on mothers day last year and she loved it! i added a bit of home made hot fudge... and some white chocolate chunks! her to favorite things! i love itRead more
recipe Coffee Ice Cream
Lori Brea, CA 05-15-2008
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Good flavor!
Rated: 5 stars out of 5

I goofed when making this by overwhipping the mixture but it still came out very nice after freezing. The flavor is... excellent. I added some chopped, toasted almonds and a ripple of homemade hot fudge sauce to make my own mocha almond fudge. I can't wait to try this again with better technique.Read more