Homemade Coffee Ice Cream | The Recipe Rebel
44.9 هزار بار بازدید -
2 سال پیش
-
PRINTABLE RECIPE & NUTRITION INFO:
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/coffee...
Ingredients
▢1½ cups heavy whipping cream
▢1½ cups whole milk
▢¾-1 cup granulated sugar use more or less according to your tastes
▢4 egg yolks
▢1 tablespoon instant coffee or espresso powder
▢1 tablespoon vanilla extract
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Ingredients
▢1½ cups heavy whipping cream
▢1½ cups whole milk
▢¾-1 cup granulated sugar use more or less according to your tastes
▢4 egg yolks
▢1 tablespoon instant coffee or espresso powder
▢1 tablespoon vanilla extract
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
2 سال پیش
در تاریخ 1401/04/27 منتشر شده
است.
44,964
بـار بازدید شده