Cuban Coffee Ice Cream with Dulce de Leche

Name: Cuban Coffee Ice Cream with Dulce de Leche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters dark-roasted coffee beans, coarsely chopped; 6 larges egg yolks; 2 Tbsps rum; 177 milliliters sugar; 1 teaspoon vanilla; 473 milliliters whipping cream; 473 milliliters whole milk

Cuban Coffee Ice Cream with Dulce de Leche might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 369 calories, 5g of protein, and 28g of fat per serving. This recipe serves 8. Head to the store and pick up milk, egg yolks, rum, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a bowl, beat egg yolks to blend.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering.

Ingredients you will need

Coffee Beans

Cream

Sugar

Milk

Equipment you will use

Frying Pan

Remove from heat, cover, and let stand 30 minutes.

Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.

Ingredients you will need

Coffee Beans

Milk

Equipment you will use

Sieve

Bowl

Frying Pan

Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Frying Pan

Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day.

Equipment you will use

Bowl

Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer's directions.

Ingredients you will need

Ice Cream

Custard

Vanilla

Rum

Equipment you will use

Ice Cream Machine

Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.

Ingredients you will need

Dulce De Leche

Ice Cream

Equipment you will use

Bowl

Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours.

Ingredients you will need

Dulce De Leche

Baking Soda