Ice cream and chilled desserts
This homemade coffee ice cream is made by stirring freshly brewed coffee into a cream base, creating a slightly bitter, aromatic flavor. Served after dinner, it is a favorite frozen dessert among coffee lovers.
Heat the milk and half of the sugar over medium heat without boiling, until the sugar dissolves.
Whisk the egg yolks with the remaining sugar. Gradually add the hot milk while stirring. Cook over low heat until the mixture coats the back of a spoon. Caution: Do not let it boil.
Stir the cooled strong brewed coffee into the mixture. Chill in the refrigerator for at least 2 hours.
Fold in the cold cream. Transfer the mixture to an ice cream maker, or place it in a deep container in the freezer, whisking it occasionally during the first few hours.
Important: Let the coffee cool completely before adding it to the cream mixture; otherwise, the ice cream may become watery. Allergens: contains milk and dairy products, and egg. Store in a covered container in the freezer for up to ten days.
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