Homemade Coffee Ice Cream
Description
If you’re making ice cream regularly, buying an ice cream maker will make it much easier! These machines were recommended by our Test Kitchen experts, so you know they’re worth their price tag. Here are some more ice cream products and tools you’ll want to add to your cart, too.
Ingredients
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3/4 cup sugar
- 1-1/2 tablespoons instant coffee granules
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Directions
- In a large saucepan, combine cream, milk, sugar, coffee and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
- In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
- Place bowl in a pan of ice water. Stir gently for 2 minutes, whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
- Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
