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Coffee Ice Cream

Western.Chefs's picture
Ingredients
  Dark roast coffee bean 50 Gram, bruised (1 Cup)
  Cream 250 Milliliter (1 Cup)
  Sugar 150 Gram (2/3 Cup)
  Salt To Taste
  Cornstarch 1 Tablespoon
  Milk 3 Tablespoon
  Egg yolks 3
  Whipping cream 250 Milliliter (1 Cup)
Directions

Put the coffee beans and cream in a saucepan and bring to just under boiling point.
Reduce the heat to very low, cover the pan and leave for 1 hour.
The cream should remain hot, but not come to a boil.
Strain the cream.
Combine the sugar, pinch of salt and cornstarch with the milk.
Beat in the egg yolks and gradually stir in the coffee cream.
Cook over barely simmering water until the custard thickens.
Remove the custard and set aside to cool.
Stir occasionally as it cools to prevent a skin from forming.
Whip the cream until it is thick and fold it into the custard.
Chill the mixture before freezing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Ice Cream
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coffee
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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