Coffee Ice Cream

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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!

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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!

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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.

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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 it

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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.

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i love it

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I loved this Ice Cream! I made it for my husbands birthday and it was a big hit!
I did what was suggested before and refrigerated it over night before freezing it. I also added 1/4 cup mini semi-sweet chocolate chips.
I really like the Starbucks Java Chip ice cream and I thought this was just as good!
I will definatly make it again!

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I thought this ice cream was REALLY good but I did just about double the amount of coffee and added some frangelico before adding it to the ice cream maker!!!

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This recipe is wonderful. It takes a while but is really worth the wait. I had to tweak the recipe a bit because I didnt have any instant coffee, so I used 4 T. of fresh coffee and put it into a measuring cup, then I added enough VERY hot water (not quite boiling to make 3/4 of a cup and let it stand for ten minutes. Then I strained it and used the liquid instead of the instant coffee called for in the recipe. Since I added a wet ingrediet I left out about 1/4 cup of the whole milk to make the consistency better. It has a great taste.

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My family has been enjoying this coffee ice cream recipe for about 5 years now and it just can't be beat. Visitors are astonished that it is homemade when there are so many gourmet ice cream varieties on the market now. The flavor is pure and rich, absolutely delicious.