Coffee Ice Cream
- 1½ cups (375 mL) heavy whipping cream
- ½ cup (125 mL) whole milk
- ½ cup (125 mL) sugar
- 1 tbsp (15 mL) instant coffee granules
- 2 egg yolks
- 1 tsp (5 mL) vanilla extract
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine the cream, milk, sugar, and coffee in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.
Meanwhile, whisk the egg yolks in a Classic Batter Bowl. Slowly add 1 cup (250 mL) of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C).
Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45°F (7°C).
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
Nutrients per serving:
U.S. nutrients per serving: Calories 230, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 110 mg, Sodium 25 mg, Total Carbohydrate 15 g, Sugars 13 g, Protein 2 g
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, more scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.