Home made coffee ice cream
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
2 cups
egg yolks
6
coffee granules
2 Tbs
milk
2 cups
sugar
0.75 cup
vanilla extract
1 Tbs
Cooking in Steps
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1Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
coffee
cream
sugar
milk
sauce pan -
2Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.
egg yolk
bowl -
3Whisk 1 cup of the hot cream into the egg yolks.
egg yolk
cream
whisk -
4Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream
vanilla extract
cream
egg
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5Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
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6Remove 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
sieve
plastic wrap -
7Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
ice cream
ice cream machine -
8Transfer 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
cream
water
ice
bowl
