Home made coffee ice cream

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

You need the ingredients below to cook it

  • cream

    cream

    cream

    476 milliliters

  • egg yolks

    egg yolks

    egg yolks

    6 Items

  • coffee granules

    coffee granules

    instant coffee granules

    2 Tbs

  • milk

    milk

    milk

    488 milliliters

  • sugar

    sugar

    sugar

    150 grams

  • vanilla extract

    vanilla extract

    vanilla extract

    1 Tb

Instructions

Let's follow the instructions for cooking it

  1. Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
  2. Bring to a gentle boil over medium heat; remove from the heat and set aside.
  3. Beat the egg yolks in a medium bowl.
  4. Whisk 1 cup of the hot cream into the egg yolks.
  5. Add the vanilla extract.
  6. Gradually add the egg mixture in a slow, steady stream, to the hot cream
  7. Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
  8. Remove from the heat and strain through a fine mesh strainer into a clean container.
  9. Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
  10. Chill in the refrigerator for at least 2 hours.
  11. Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
  12. Transfer to plastic container and place in the freezer for a few hours before serving.
  13. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
  14. 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).