Italian Coffee Ice Cream – a delicious recipe with egg yolks, heavy cream, coffee beans, sugar, chocolate-covered coffee beans, cream cones. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk egg yolks and heavy cream together. Add coffee beans. Heat over a double boiler for 10 mins, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, add sugar and stir until dissolved. Cover and chill for 2-3 hours, to infuse.
2
Strain coffee custard into an 8x4 inch loaf pan. Cover tightly with foil and freeze until partially frozen. Transfer to a chilled bowl and beat until ice particles break up. Return to loaf pan and freeze overnight, until firm.
3
Alternatively, churn in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan, cover with foil and freeze overnight.
4
To serve, scoop into glasses and sprinkle with chocolate-covered coffee beans. Serve with ice cream cones, if desired.
1042
kcal
Calories
79
g
Fat
60
g
Carbs
24
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: 6 None egg yolks, 3 cups heavy cream, 2 oz coffee beans, 1 cup granulated sugar, and more.
Yes, Italian 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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