Coffee Ice Cream Recipe Step By Step Guide:- This is the greatest recipe for homemade coffee ice cream since it is really chocolatey, extremely creamy, and has a strong coffee flavour. It can be made with only seven components, and it is superior to the types that can be purchased in stores or purchased from ice cream parlours.
Coffee Ice Cream Recipe Step By Step Guide
Ingredients
- 2 cups half and half
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 4 egg yolks
- 1 cup heavy cream
- 1 to 1 ½ Tablespoons instant coffee (decaf or regular)
- 1 teaspoon pure vanilla extract
Equipment
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measuring spoons
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measuring cups
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ice cream maker
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ice cream storage container
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Ice cream scoop
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fine mesh strainer
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glass batter bowl
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3 quart saucepan
Instructions
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Warm half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.
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Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
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Whisk in coffee granulates until dissolved.
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Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely sticking to the back of a spatula or until it reaches 170 degrees F.
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Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
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Strain the custard into the heavy cream. Discard what is left on the strainer.
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Add vanilla extract, stir to combine.
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Transfer to an airtight container and cool completely in the fridge (preferably overnight).
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Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
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Transfer to an airtight container and freeze completely, about 4 hours.
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Notes
Ingredient Substitutions
- Heavy cream/half-and-half. This dish requires 3 cups liquid dairy. Changing the half-and-half:cream ratio is fine as long as the total is 3 cups. Some liquid can be replaced with whole milk.
- Granulated sugar. Instead of white granulated sugar, try organic cane sugar.
- Fine sea salt. Cut iodized salt in half
- Pure vanilla. I don’t advocate fake vanilla. However, vanilla bean paste works well.
- Instant coffee. Invest in high-quality instant coffee for this recipe. Caffeinated and decaf work well.
- Store Store coffee ice cream in a freezer-safe container for 3 months. Some of our favourites:
- lidded glass tupper ware. Use these 1-quart storage tubs and a 2.5-quart container for larger preparations.
Nutrition
Serving: 0.25cups | Calories: 208kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 76mg | Potassium: 97mg | Sugar: 17g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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