Home made coffee ice cream

Home made coffee ice cream

  Ready in : 45 mins

If you have about 45 minutes to spend in the kitchen, Home made coffee ice cream might be a great gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 8g of protein, 36g of fat, and a total of 485 calories. This recipe serves 6. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 23 people have made this recipe and would make it again. It is brought to you by Foodista. It will be a hit at your Summer event. Head to the store and pick up cream, sugar, milk, and a few other things to make it today. It works well as a rather inexpensive dessert. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so great. Similar recipes include Freaking Good Home Made Blackberry Ice Cream & Stehly Organic Farms Story, Home made Irish cream, and Cold Stone Creamery Sweet Cream Ice Cream – make it at home.

Ingredients

cream

cream

2 cups

egg yolks

egg yolks

6

coffee granules

coffee granules

2 Tbs

milk

milk

2 cups

sugar

sugar

0.75 cup

vanilla extract

vanilla extract

1 Tbs

Cooking in Steps

  1. 1
    Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan

    coffee

    coffee

    cream

    cream

    sugar

    sugar

    milk

    milk

    sauce pan
    sauce pan
  2. 2
    Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.

    egg yolk

    egg yolk

    bowl
    bowl
  3. 3
    Whisk 1 cup of the hot cream into the egg yolks.

    egg yolk

    egg yolk

    cream

    cream

    whisk
    whisk
  4. 4
    Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream

    vanilla extract

    vanilla extract

    cream

    cream

    egg

    egg

  5. 5
    Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.

  6. 6
    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 at least 2 hours.

    wrap

    wrap

    sieve
    sieve
    plastic wrap
    plastic wrap
  7. 7
    Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).

    ice cream

    ice cream

    ice cream machine
    ice cream machine
  8. 8
    Transfer to plastic container and place in the freezer for a few hours before serving.Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

    ice cream

    ice cream

    cream

    cream

    water

    water

    ice

    ice

    bowl
    bowl