Classic Homemade Coffee Ice Cream Delight
Ingredients
- 250 ml milk
- 250 g heavy cream
- 4 tsp instant coffee
- 4 egg yolks (medium)
- 70 g sugar
- a pinch of salt
Preparation
Boil milk and cream in a pot over medium heat, 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 sugar and salt are dissolved. Add the coffee mixture to the egg yolk mixture and warm the entire mixture to 80 degrees Celsius over the water bath, stirring constantly. Chill the liquid mixture in the freezer for about 1 hour.
Freeze the mixture in an ice cream machine for 30 minutes until creamy. Transfer the coffee ice cream to an airtight container and freeze for several hours, preferably overnight. The frozen coffee ice cream will keep for 2 weeks.
Tips
No instant coffee available? 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 it will be lighter in color.
