Coffee Ice Cream
Updated: 2 days ago
When temperatures rise, a scoop of coffee-flavored ice cream offers a refreshing blend of sweet and aromatic coffee notes. Ideal for coffee lovers, this simple recipe is perfect for warm days.
Why Choose Coffee-Flavored Ice Cream?
Coffee-flavored ice cream combines creamy richness with the bold essence of coffee, creating a balanced dessert experience. It's a delightful way to enjoy coffee flavors in a new form, perfect for sunny afternoons or gatherings.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon instant coffee granules or 1 cup brewed coffee (cooled)
- 1 teaspoon vanilla extract
- A pinch of salt
Recipe Instructions
1. **Prepare the Base**: Whisk heavy cream, whole milk, and sugar until smooth.
2. **Add Coffee Flavor**: Dissolve instant coffee or add cooled brewed coffee.
3. **Incorporate Vanilla and Salt**: Mix in vanilla extract and salt.
4. **Chill the Mixture**: Refrigerate for at least 2 hours until cold.
5. **Churn the Ice Cream**: Pour into an ice cream maker and churn as per instructions.
6. **Freeze to Firm Up**: Transfer to a container and freeze for at least 4 hours.
Enjoying Your Treat
Serve in bowls or cones, with toppings like chocolate shavings or caramel sauce. It's a perfect dessert or afternoon coffee break companion.
Conclusion
This coffee-flavored ice cream recipe is a simple way to enjoy the rich taste of coffee in a creamy form. It's a delightful treat for both coffee lovers and ice cream enthusiasts.
Ingredients: simple, total time: 40 min.
500 g of buttermilk
250 g of granulated sugar
a pinch of salt
8 egg yolks
250 g of sweet cream
3 Tablespoons of instant coffee
2 teaspoons of vanilla extract
Preparation:
First, heat the buttermilk, sugar, and salt in a medium saucepan over medium heat, stirring to dissolve the sugar.
Beat the egg yolks in a small bowl, add 62 ml of the warm mixture to the egg yolks, and mix.
Then add that egg mixture to the buttermilk in the pot.
Stir in the coffee granules until they dissolve. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
Put the sweet cream in a bowl with a fine mesh on top of the bowl. Strain the sweet cream into the cream in the pot. Add the vanilla extract and stir to combine.
Transfer to an airtight container and cool completely in the fridge for at least 4 hours, occasionally stirring the ice cream to break up the crystals.
Buon appetito!
NOTE:
Keep Ice Cream for up to 10 days in an airtight box in the freezer.
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