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Coffee Ice Cream

2-cups heavy cream
2-cups whole milk
3/4-cup granulated sugar
2-tbsp instant coffee granules
6-egg yolks

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
Bring to a gentle boil over medium heat; Remove from the heat
Beat the egg yolks in a medium bowl
Whisk 1-cup of the hot cream into the egg yolks
Gradually add the egg mixture in a slow, steady stream, to the hot cream
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170*F on an instant-read thermometer, about 5 minutes
Remove from the heat and strain through a fine mesh strainer into a clean container
Cover with plastic wrap, pressing down against the surface to keep a skin from forming
Chill in the refrigerator for 2 hours
Remove from the refrigerator and pour into the bowl of an ice cream machine
Freeze according to the manufacturer's instructions
After the ice cream is made, transfer to an airtight container
Cover tightly and freeze until ready to serve