Coffee Ice Cream – a delicious recipe with egg yolks, cream, coffee beans, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Turn freezer to its coldest setting. Whisk egg yolks and cream together in a heatproof bowl. Add coffee beans and place over a pan of simmering water, stirring constantly, until thickened. Remove from heat. Add sugar and stir until dissolved. Cover and place in refrigerator to infuse for 2-3 hours.
2
Strain mixture and discard coffee beans. If using an ice cream maker, process mixture according to manufacturer instructions. Otherwise, transfer mixture to a metal loaf pan. Cover tightly with foil and freeze until partially frozen, about 2-4 hours. Transfer to a chilled bowl and whisk until ice particles break up. Return to loaf pan and freeze overnight, until firm.
3
Scoop ice cream into cups or glasses to serve.
1044
kcal
Calories
79
g
Fat
61
g
Carbs
25
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 4 ingredients. The key ingredients include: 6 None large egg yolks, 3 cup cream, 2.25 oz coffee beans, 1 cup sugar.
Yes, 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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