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.
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
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.
AFFOGATO
Steps:
- Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.
LIGHTER COFFEE ICE CREAM
Make and share this Lighter Coffee Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar and egg whites and mix thoroughly.
- Add milk and thicken over medium heat.
- Stir in coffee to dissolve.
- Cool.
- Add vanilla, and half and half.
- Process according to your ice cream machine's instructions.
Nutrition Facts : Calories 123.6, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 49.7, Carbohydrate 19, Sugar 17, Protein 3.5
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COFFEE ICE CREAM RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 2.5Total Time 5 hrs 30 minsCategory Ice CreamPublished 2020-07-16
- 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.
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- In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
- Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
- Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
HOW TO MAKE THE BEST COFFEE ICE CREAM | KITCHN
From thekitchn.com
- Freeze the bowl overnight (15 hours minimum). Place the ice cream bowl from the KitchenAid stand mixer ice cream attachment in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)
- Prepare an ice bath. Fill a large bowl with ice cubes and some water. Place a smaller bowl on top of the water, and fit a fine-mesh strainer inside the smaller bowl. Keep this close by while you make the ice cream base.
- Infuse the half-and-half with coffee. Place the half-and-half and coffee in a medium saucepan and bring to a simmer over medium. Remove from the heat, cover, and steep for 10 minutes.
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- Squeeze any excess liquid from dates and add them into a medium pot with the coconut milk and ground coffee. Simmer over low heat until dates are dissolved. Take off heat and add 1/4 of the liquid into the egg yolks whisking constantly.
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- In a small bowl, mix about 2 tablespoons of the milk with the corn starch to make a smooth slurry.
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- Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
- Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
- Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.
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- Brew an espresso (one per person). Scoop 1-2 scoops of vanilla ice cream into a wide glass or bowl and pour over a shot of espresso.
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- Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
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