Home made coffee ice cream

Home made coffee ice cream

Home made coffee ice cream

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   23 Points
Cuisine
  • dessert
Comments
Ingredients
  • 2 cups cream
  • 6 egg yolks
  • 2 Tbs instant coffee granules
  • 2 cups milk
  • ¾ cup sugar
  • 1 Tbs vanilla extract
Instructions

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan

Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.

Whisk 1 cup of the hot cream into the egg yolks.

Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream

Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.

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.

Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).

Transfer to plastic container and place in the freezer for a few hours before serving.Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.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).

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