Coffee Liqueur Ice Cream
Coffee Liqueur Ice Cream requires approximately 4 hours and 15 minutes from start to finish. This recipe serves 3. One portion of this dish contains around 17g of protein, 70g of fat, and a total of 1156 calories. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up coffee liqueur, heavy cream, instant espresso powder, and a few other things to make it today.
Instructions
Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally.
Remove from the heat and set aside.
Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F.
Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours.
Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute.
Serve immediately or store in freezer.
Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency.
Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.