Coffee Ice Cream

Name: Coffee Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters whole milk; 177 milliliters sugar; 355 milliliters whole coffee beans (decaf unless you want the caffeine in your ice cream); 1 pinch Pinch of salt; 355 milliliters heavy cream; 5 larges egg yolks; 0 teaspoons vanilla extract; 0 teaspoons finely ground coffee (press grinds through a fine mesh sieve)

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Coffee Ice Cream might be a recipe you should try. This recipe makes 2 servings with 1156 calories, 16g of protein, and 83g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive dessert for Summer. Head to the store and pick up salt, ground coffee, coffee beans, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Coffee Ice Cream Drowned in Coffee (Affogato Semifreddo Coviglia), Homemade Coffee Ice Cream & a Chance to Win Keurig Coffee Maker + Year’s Supply of International Delight, and Coffee Ice Cream are very similar to this recipe.

Instructions

Steep milk with sugar, coffee beans, salt, and cream:

Ingredients you will need

Coffee Beans

Cream

Sugar

Milk

Salt

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Ingredients you will need

Coffee Beans

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Set remaining cream into a bowl over ice bath with sieve:

Ingredients you will need

Cream

Ice

Equipment you will use

Sieve

Bowl

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Ingredients you will need

Cream

Ice

Equipment you will use

Sieve

Bowl

Temper the egg yolks: Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Ingredients you will need

Egg Yolk

Coffee

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Heat egg milk coffee mixture until it thickens: Stir the custard mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Ingredients you will need

Custard

Coffee

Milk

Egg

Equipment you will use

Spatula

Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans.

Ingredients you will need

Coffee Beans

Custard

Extract

Coffee

Beans

Cream

Equipment you will use

Sieve

Mix in the vanilla and finely ground coffee, and stir until cool.

Ingredients you will need

Ground Coffee

Vanilla

Chill and process in ice cream maker: Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Equipment

Ingredients

Servings:

355milliliters

whole milk 177milliliters

sugar 355milliliters

whole coffee beans (decaf unless you want the caffeine in your ice cream)1pinch

Pinch of salt 355milliliters

heavy cream 5larges

egg yolks 0teaspoons

vanilla extract 0teaspoons

finely ground coffee (press grinds through a fine mesh sieve)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.