Coffee Ice Cream Recipe with Ice Cream Maker
How to make coffee ice cream using an ice cream maker.
Yield: 10 people
Equipment
- espresso maker
- Ice Cream Maker
- Saucepan
- mesh sieve
Materials
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 tsp salt
- 5 egg yolks
- 1/2 tsp vanilla extract
- 4 shots freshly brewed espresso/strong coffee
Instructions
- In a medium saucepan over low to medium heat add the heavy cream, whole milk, sugar and salt. Whisk to fully dissolve the sugar ~ 4 to 5 minutes.
- In a large glass bowl place add the egg yolks and whisk the yolks together.
- Slowly whisk 1 cup of the hot milk mixture into the egg yolks. You do not want to cook the eggs. Only add a couple of tablespoons at a time at the beginning and whisk vigorously to prevent the eggs from cooking. Continue whisking until 1 cup of the hot milk in mixed into the egg yolks.
- Add the egg yolk mixture to the saucepan. Whisk until it comes to a simmer.
- Remove the saucepan from the heat source and mix in the vanilla and espresso or hot coffee.
- Pour the mixture through a sieve and place in fridge until chilled (about 6 hours, but leave it overnight in the fridge to make it easy).
- Add mixture to ice cream maker and churn for 20-25 min.
- Freeze mixture for another 3 hours until fully chilled for ice cream and not just soft serve.
Notes
