Ice cream is a versatile desert on its own, given the countless flavors, and although it is readily available, making homemade coffee ice cream simply gives it a whole new twist. Coffee is not only refreshing, but also an aromatic drink, and blending it with ice cream is definitely the ultimate solution for those hazy summer days. Coffee is not exclusive to ice creams, but can be used for a number of other tantalizing deserts such as sundaes, cocktails and milkshakes.
The amount of coffee to be added to the mix depends on personal preference, but the right mix will ensure you do not make a bitter or extremely potent coffee ice cream. If you have an ice cream maker, you’ve saved yourself a bit of time, but if you don’t, it is worth every minute. If you’re health conscious, you can always choose to infuse your coffee ice cream with low fat ingredients such as milk, ice cream, etc. Assuming you don’t have an coffee ice cream maker and you yearn for indulgence, the following coffee ice cream recipe is bound to excite your sweet tooth.
1 vanilla pod
1 cup water
1 1/4 Cups Milk
5 tablespoons ground coffee
1/2 cup brown sugar
1/2 teaspoon ground nutmeg
1 1/4 cups thick cream
4 large egg yolks
Directions 1. Make the coffee with your preferred method, add the nutmeg and allow it to sit for a few hours. 2. Extract the seeds from the vanilla pod and add to cream and milk. 3. Heat the milk and cream until it is almost reached a boil, but DO NOT BOIL. Set aside and let it cool for 20 minutes. 4. Mix the sugar and egg yolks and sugar in a bowl and stir until sugar is completely dissolved. 5. Add this mixture to the milk and cream and reheat for approximately 15 minutes until you reach a thick texture. 6. Filter the coffee and add to the above mix, ensure there are no grains in the blend. 7. Blend gently and freeze for at least 4 hours. 8. Remove and Freezer, divide into equivalent portions and enjoy!
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