Lunch: Coffee Ice Cream

Homemade coffee ice cream is the perfect ending to a summer meal.

Ingredients

2 c. whole milk
2 c. heavy cream
1 c. sugar
1/2 c. brewed espresso
1 tbsp. pure vanilla extract
8 large egg yolks

Instructions

Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.
Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Pour through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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