Coffee Ice Cream
Coffee ice cream is a favorite dessert among coffee enthusiasts, blending the coolness of frozen treats with the rich, aromatic flavor of coffee. Coffee originated in the highlands of Ethiopia, where its invigorating properties were first discovered. Over the centuries, coffee culture has spread worldwide, and we enjoy it in countless variations, including ice cream. The secret to making homemade coffee ice cream lies in achieving the right balance between a creamy texture and an intense coffee flavor. For extra depth, use freshly brewed espresso instead of instant coffee. This ice cream is perfect for a summer afternoon or as a dessert for a coffee-loving guest. Try this simple and delicious recipe, and enjoy a refreshing coffee experience!
Ingredients for this recipe
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Preparation Steps
1
In a saucepan, combine the heavy cream, milk, instant coffee, and sugar. Heat over medium heat, stirring until the sugar is completely dissolved, but do not boil.
2
In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the warm cream mixture to temper the eggs (prevent curdling).
3
Pour the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
4
Remove from the heat and stir in the vanilla extract. Let it cool completely to room temperature.
5
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and stir every hour during the freezing process to break up ice crystals.
6
Freeze for at least 4-5 hours, or until firm. Allow it to sit at room temperature for a few minutes before serving.
