Coffee Ice Cream

Homemade coffee ice cream is the perfect ending to a summer meal.

  • Yield: Makes 6 cups
Coffee Ice Cream

Source: Martha Stewart Living, July 2007

Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 cup brewed espresso
  • 1 tablespoon pure vanilla extract
  • 8 large egg yolks

Directions

  1. Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.

  2. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.

  3. Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

  4. Pour through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.

  5. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.

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