Home made coffee ice cream

Name: Home made coffee ice cream
Total time: 45 min
Yield: 6 servings
Ingredients: 476 ml cream; 6 egg yolk; 2 Tbs instant coffee powder; 488 ml milk; 150 g sugar; 1 Tbs vanilla extract

A delicious and creamy homemade coffee ice cream recipe, perfect for a Summer treat. This gluten-free and lacto-ovo vegetarian dessert is a crowd-pleaser and covers 9% of your daily requirements of vitamins and minerals per serving.

Ingredients

cream

476 ml

egg yolk

instant coffee powder

2 Tbs

milk

488 ml

sugar

150 g

vanilla extract

1 Tbs

Method

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.
Whisk 1 cup of the hot cream into the egg yolks.
Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream
Cook over low heat, stirring constantly until slightly thickened, about 4-5 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 at least 2 hours.
Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
Transfer to plastic container and place in the freezer for a few hours before serving.Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).