Easy Coffee Ice Cream Recipe

How To Make the Best Coffee Ice Cream The Kitchn

WebMay 28, 2019 · This way, the straining removes the coffee grounds and any bits of eggs that may have curdled in the process. It also makes for a …

1. Freeze the bowl overnight (15 hours minimum). Place the ice cream bowl from the KitchenAid stand mixer ice cream attachment in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)
2. Prepare an ice bath. Fill a large bowl with ice cubes and some water. Place a smaller bowl on top of the water, and fit a fine-mesh strainer inside the smaller bowl. Keep this close by while you make the ice cream base.
3. Infuse the half-and-half with coffee. Place the half-and-half and coffee in a medium saucepan and bring to a simmer over medium. Remove from the heat, cover, and steep for 10 minutes.
4. Whisk the yolks and sugar until pale lemon-yellow colored. Place the yolks and the sugar in a medium bowl. Whisk until combined — at first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.

Preview

See Also: Ice Cream RecipesShow details

NoChurn Coffee Ice Cream Marsha's Baking Addiction

WebJul 2, 2021 · Using a handheld or stand mixer, whip the heavy cream to stiff peaks. Add the condensed milk and coffee, and whisk in until fully …

1. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
3. Add the condensed milk and coffee, and whisk in until fully combined. Fold in the chocolate.
4. Pour the mixture into a 9x5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

Preview

See Also: Baking Recipes, Ice Cream RecipesShow details