Coffee Ice Cream
Looking for a delectable dessert that's a bit extraordinary? This Coffee Ice Cream is a delightful treat that's sure to satisfy your caffeine and sweet cravings in one go. Dive into its rich texture and robust flavour profile for a unique culinary experience.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 ml Milk
- 250 ml Double Cream
- 125 g Sugar
- 2 tbsp Coffee Granules
- 4 Egg (yolks)
- 1 tsp Vanilla Extract
Instructions
- 1
In a saucepan, combine the whole milk and double cream. Heat over low heat until it's warm but not boiling. Remove from heat.
- 2
In a separate bowl, whisk together the granulated sugar, instant coffee granules, and egg yolks until well combined.
- 3
Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling.
- 4
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
- 5
Remove the mixture from the heat and stir in the vanilla extract.
- 6
Allow the mixture to cool to room temperature, then cover it and refrigerate for at least 4 hours or until it's thoroughly chilled.
- 7
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 8
Transfer the churned ice cream to an airtight container and freeze for an additional 2 hours to firm it up.
- 9
Serve your homemade Coffee Ice Cream in bowls or cones and enjoy!