Homemade coffee ice cream made by mixing freshly brewed coffee into a cream base, mildly bitter and aromatic. Served after meals, this ice cream is a favorite cold dessert among coffee lovers.
Warm the milk and half of the sugar over medium heat until the sugar dissolves, without boiling.
Whisk the egg yolks with the remaining sugar, gradually add the hot milk while stirring; cook the mixture over low heat until it coats the back of a spoon. Careful: do not let the mixture boil.
Add the cooled strong coffee to the mixture and stir; rest in the refrigerator for at least two hours.
Fold in the cold cream and transfer to an ice cream maker, or place in a deep container in the freezer, whisking occasionally during the first few hours.
Important: Cool the coffee thoroughly before adding it to the cream mixture, otherwise the ice cream may become watery. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a sealed container for ten days.
If you prepare the coffee as a strong instant coffee dissolved in a little water, the aroma is stronger and the mixture's consistency isn't disrupted.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.