Coffee Ice Cream
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10 ratings
Preparation : 20 min
Cooking : 5 min
Total time : 6 h 25 Rest : 6 h
6 people
600 ml single cream
4 egg yolks
100 g caster sugar
3 tbsp instant coffee
Associated products
RECIPE STEPS
1
Pour the cream into a saucepan and bring to a boil.
- 600 ml single cream
2
Beat the egg yolks and sugar together in a bowl.
While continuing to beat, pour the hot cream over the egg-sugar mixture.
- 600 ml single cream
- 4 egg yolks
- 100 g caster sugar
3
Transfer to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the spoon.
4
Mix the instant coffee with 3 tablespoons of hot water and incorporate it into the cream.
- 3 tbsp instant coffee
5
Chill for 4 to 6 hours in the fridge.
6
Once the mixture is cold, 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.
7
Serve your ice cream immediately or pour it into a container to store in the freezer.
1 comment
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omg this is so rich, makes a firm ice cream so sit it out for a few minutes before trying to serve. I have also made this with leaving the coffee out and adding Caramel Topping to the cream before boiling then when churning added chopped up snickers. When I put it into the container to freeze I drizzled through thick Caramel to create a swirl effect. OMG