COFFEE ICECREAM RECIPES

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COFFEE ICE CREAM RECIPE - FOOD.COM



Coffee Ice Cream Recipe - Food.com image

This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.

Total Time 1 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 1 pint

Number Of Ingredients 5

1 cup heavy cream
1/3 cup sugar
1/2 cup milk (I use whole)
1 teaspoon vanilla extract
1/2 cup extra strong brewed coffee, chilled

Steps:

  • In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
  • Add the milk, vanilla and coffee.
  • Whisk until blended.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

Nutrition Facts : Calories 1170.2, FatContent 92.5, SaturatedFatContent 57.6, CholesterolContent 343.1, SodiumContent 153.6, CarbohydrateContent 79.4, FiberContent 0, SugarContent 67.3, ProteinContent 9

COFFEE ICE CREAM - RECIPES | PAMPERED CHEF US SITE



Coffee Ice Cream - Recipes | Pampered Chef US Site image

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 6

1½ cups (375 mL) heavy whipping cream
½ cup (125 mL) whole milk
½ cup (125 mL) sugar
1 tbsp (15 mL) instant coffee granules
2 egg yolks
1 tsp (5 mL) vanilla extract

Steps:

  • Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine the cream, milk, sugar, and coffee in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.Meanwhile, whisk the egg yolks in a Classic Batter Bowl. Slowly add 1 cup (250 mL) of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C).Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45°F (7°C).Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached. 

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