Summary

Home made coffee ice cream might be just the dessert you are searching for. This recipe serves 6 and costs $1.01 per serving. One serving contains 490 calories, 7g of protein, and 37g of fat. It can be enjoyed any time, but it is especially good for Summer. A couple people made this recipe, and 23 would say it hit the spot. If you have cream, egg yolks, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so spectacular. Try French Coffee Cake- prepare home made coffee cake easily at home, Home Made Ice Cream, and Home made Irish cream for similar recipes.

Instructions

1. Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
2. Bring to a gentle boil over medium heat; remove from the heat and set aside.
3. Beat the egg yolks in a medium bowl.
4. Whisk 1 cup of the hot cream into the egg yolks.
5. Add the vanilla extract.
6. Gradually add the egg mixture in a slow, steady stream, to the hot cream
7. Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
8. Remove from the heat and strain through a fine mesh strainer into a clean container.
9. Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
10. Chill in the refrigerator for at least 2 hours.
11. Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
12. Transfer to plastic container and place in the freezer for a few hours before serving.
13. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
14. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Ingredients

• 1 cream
• 2 egg yolks
• 3 instant coffee granules
• 4 milk
• 5 sugar
• 6 vanilla extract

Directions

• 1 Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
• 2 Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.
• 3 Whisk 1 cup of the hot cream into the egg yolks.
• 4 Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream
• 5 Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
• 6 Remove from the heat and strain through a fine mesh strainer into a clean container.Cover with plastic wrap, pressing down against the surface to keep a skin from forming.Chill in the refrigerator for at least 2 hours.
• 7 Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).