COFFEE ICE CREAM
This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.
Provided by mary winecoff
Categories Frozen Desserts
Time 1h10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
- Add the milk, vanilla and coffee.
- Whisk until blended.
- Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
Nutrition Facts : Calories 1170.2, Fat 92.5, SaturatedFat 57.6, Cholesterol 343.1, Sodium 153.6, Carbohydrate 79.4, Sugar 67.3, Protein 9
COFFEE ICE CREAM
Steps:
- Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
- Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 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 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
COFFEE AND ICE CREAM FLOAT
Try something different with our Coffee and Ice Cream Float recipe. Our Coffee and Ice Cream Float is a decadent beverage that is almost a dessert.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Pour coffee into large cup or mug. Top with ice cream. Serve immediately.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 120 mg, Sodium 70 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 21 g, Protein 5 g
COFFEE ICE CREAM
I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.
Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
COLD BREW COFFEE ICE CREAM
Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!
Provided by LauraF
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 18h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
- Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
- Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
- Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
- Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 20.4 g, Cholesterol 84.8 mg, Fat 22.7 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 56.4 mg, Sugar 17.2 g
COFFEE ICE CREAM TERRINE
Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud
Provided by Esther Clark
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
- Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
- Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.
Nutrition Facts : Calories 387 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
More about "coffee ice cream recipes"
COFFEE ICE CREAM RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 2.5Total Time 5 hrs 30 minsCategory Ice Cream
- Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
- In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don’t let it boil.
- Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 30 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour.
- Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.
10 BEST COFFEE ICE CREAM RECIPES
From blog.lovers.coffee
Estimated Reading Time 4 mins
- Coffee Ice Cream. To make this delicious coffee ice cream, all you need to have is whole coffee beans, milk, and cream. If caffeine has a serious effect on you after dinner and you feel jittery because of it, then making your own coffee ice cream at home with decaffeinated beans is the best option to go for.
- Brownie Batter Coffee Ice Cream. I love brownies so much that I can eat them almost every day. And when you make ice cream out of brownie batter and coffee, nothing can beat this yummy combination.
- Oreo Fudge Cappuccino Ice Cream. Whether it is summer or winter, you cannot deny the fact that ice cream is pure love! Combine Oreo cookies, hot fudge, and cappuccino, and you will have yourself the most delicious dessert.
- Sweet Cream Coffee Caramel Ice Cream. Swirl together sweet cream and dark coffee ice creams with a coffee scented caramel sauce to prepare this recipe.
- Vegan Ice Cream. If you are trying to avoid eggs, milk, dairy products, and other animal-derived ingredients but still cannot live without ice cream, then this recipe is for you.
- Espresso Chocolate Chip Ice Cream. This one is another dairy-free, vegan-friendly recipe that every coffee and ice-cream lover will love. It has the perfect blend of coffee flavor and dark chocolate chips.
- Black Coffee Ice Cream. This black coffee ice cream recipe will satisfy your wildest caffeine cravings, and that too, without any ordinary coffee flavor.
- Coffee and Condensed Milk Ice Cream. Again, if you want a strong coffee flavor in your ice cream, then this one right here is another best recipe to check out.
- Vietnamese Iced Coffee Ice Cream. As the name suggests, this recipe is inspired by Vietnamese iced coffee, which is relatively strong and is served over ice with condensed milk.
- Cold Brew Coffee Ice Cream. Did you know that your favorite cold brew coffee can make so rich, creamy ice cream that melts in your mouth? Whether you eat the cold brew coffee ice cream as is or sprinkle shaved chocolate on the top, it will surely excite your taste buds.
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