Coffee ice cream
Are you a huge fan of ice cream, too? When it’s hot out, there’s nothing I crave more. I love its every flavour and presentation. However, I do have a weakness for, you guessed it, the coffee variety. Here’s a simple recipe!
- 1 1/2 cups 35 % cream
- 1 1/2 cups milk
- 3 egg yolks
- 2 whole eggs
- 3/4 cup sugar
- 1/2 cup Bold & Fruity espresso, like the Espresso Classico
- Pieces of dark chocolate (optional)
Combine the eggs, egg yolks and sugar in a bowl. Mix with a hand mixer for 5 minutes.
Heat the milk and cream in a medium saucepan. Do not bring to a boil; remove from the heat before it starts boiling. Turn off the stove.
Slowly pour in 1 cup of the milk and cream mixture while whisking.
Once the egg mixture is well blended, transfer it into the saucepan with the milk mixture while whisking.
Heat the mixture over medium-low heat. Stir consistently for a few minutes, until the mixture is thick enough to cover the back of a spoon. Turn off the stove.
Pour the mixture into a bowl and cover with a sheet of saran wrap directly on the liquid. Refrigerate overnight, or until cold.
Pour the mixture into the ice cream maker and follow the manufacturer’s instructions as to how long to leave it.
Freeze for at least 2 hours before serving.