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Coffee ice cream

Coffee ice cream

Preparation : 20 min Resting : 6 hr
Cooking : 5 min Equipment :
Difficulty :
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Serves 10-15 scoops :
600 ml whipping cream
4 egg yolks
100 g caster sugar
3 tablespoons coffee powder
or 40ml expresso coffee
1Pour the cream into a saucepan and bring to the boil.
2Beat the egg yolks and sugar together in a bowl.
3Pour the hot cream over the egg yolk and sugar mixture while continuing to beat.
4Return to the saucepan and simmer, stirring continuously, until the mixture thickens and coats the back of your spoon.
5Dissolve the coffee powder in 3 tablespoons of hot water and stir into the mixture.
6Chill for 4‑6 hours in the fridge.
7Once the mixture is thoroughly chilled, switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
8Serve your ice cream straightaway, or store in your freezer in a suitable container.


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