Chicory Coffee Ice Cream – a delicious recipe with coffee, milk, heavy cream, sugar, black pepper, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, over medium heat, combine the instant coffee, milk, cream, sugar and black pepper together.
2
Whisk until the sugar is dissolved.
3
Bring the milk up to a boil and then reduce to a simmer, this will scald the milk.
4
Temper the beaten egg yolks into the hot milk.
5
Continue to cook the until the mixture comes back to a boil.
6
This mixture will be thick and will coat the back of a spoon.
7
Remove from the heat and strain into a glass bowl.
8
Cover the top of the mixture with plastic wrap and cool completely.
9
Place the mixture in the refrigerator and chill completely.
10
Pour the filling into the ice cream machine and follow the instructions for the churning time.
1099
kcal
Calories
64
g
Fat
107
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons Community New Orleans Blend instant coffee, 1 quart whole milk, 2 cups heavy cream, 2 cups sugar, and more.
Yes, Chicory Coffee Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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