Coffee Ice Cream From Scratch |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Since September 6th is National Coffee Ice Cream Day - I thought to share this recipe with you all. Enjoy. Read more . Ingredients:
cooking time does not include freezing time... |
6 egg yolks |
4 tablespoons fresh coffee (finely ground) |
8 oz (200g) soft brown sugar (light) |
1 pint (500ml) milk |
6 fl.oz (approx 185ml) very hot water |
****note, you can use egg whites to make meringue shells to serve up the ice cream on top of....and with that thought, i will share with everyone how to make those...recipe to be posted soon. |
Directions:
1. Tip: Make sure you use good quality, fresh coffee
2. Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.
3. You then need to remove the coffee grounds so strain the mixture.
4. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale.
5. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water or use a double boiler.
6. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time.
7. Take the saucepan off the heat and place the bowl to one side to cool.
8. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper. (You can use plastic wrap gently laid down on top of ice cream)
9. When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.
10. Once your ice cream has thickened in your ice cream machine, then put ice cream into a bowl with lid into your freezer to completely freeze (might take at least four hours) until ready to serve.
11. photo courtesy of
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