Creamy Homemade Coffee Ice Cream
Ingredients
- 250 ml milk
- 250 g heavy cream
- 4 teaspoons instant coffee
- 4 medium egg yolks
- 70 g sugar
- 1 pinch salt
Preparation
Heat milk and cream in a pot over medium heat until boiling, then stir in instant coffee. Let the liquid cool for about 1 hour
Whisk egg yolks with sugar and salt in a metal bowl over a water bath until dissolved. Add the coffee mixture and heat while stirring to 80 degrees Celsius. Chill the mixture in the freezer for about 1 hour
Freeze the mixture in an ice cream maker for 30 minutes until creamy. Transfer to an airtight container and freeze for several hours, preferably overnight. The ice cream will keep for up to 2 weeks in the freezer
Tips
If you don't have instant coffee, boil the milk and cream mixture with 3 tablespoons of crushed coffee beans and let it steep overnight. This will give the ice cream an intense coffee aroma but result in a lighter color
