Home made coffee ice cream
By: Easy cook - Lak...
Published: Wednesday, June 5, 2013 - 9:57am

Ingredients




2 cups  cream
2 cups milk
¾ cup sugar
2 tbs instant coffee granules
6 egg yolks
1 tbs vanilla extract

Preparation

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).

About

Delightful, cool and smooth dessert for coffee lovers.