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Add a photoDelightful, cool and smooth dessert for coffee lovers.
Ingredients
- 2 cups cream
- 2 cups milk
- 3/4 cup sugar
- 2 tbs instant coffee granules
- 6 yolks
- 1 tbs vanilla extract
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 191 | 55% |
| Total Fat 21.54g | 27% |
| Saturated Fat 12.38g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 71mg | 3% |
| Potassium 234mg | 7% |
| Total Carbs 32.34g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 29.71g | 20% |
| Protein 6.85g | 11% |
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