Do you think ice cream is the most delicious dessert? Then you probably cooked it yourself at home. Some homemade ice cream recipes are very complex and take a lot of time and effort to implement. But not this one …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ice cream can be prepared using different products, for example, on the same cream, if they are not very fatty, on heavy cream and milk, on milk and butter and other products. The denser and thicker the milk cream, the better the ice cream consistency will come out. The main thing is not to turn the food into an omelet! If you are not confident in your abilities, then prepare ice cream in a water bath. If suddenly the eggs curl, then immediately lower the ladle with them into a container of ice water or a bowl of ice, then strain the mass through a fine sieve. But don't let that scare you. If you follow all the steps of the recipe, then such incidents will not happen to you. In fact, this ice cream recipe is quite simple.
This recipe review will show you how to make coffee ice cream. For its preparation, you can use both brewed coffee and instant coffee. Custard coffee can be prepared in a coffee machine or a Turk. With the latter option, it will have to be filtered through fine filtration. It is easiest to work with instant coffee. It can be added to hot milk mass and stirred until completely dissolved. Although you can experiment endlessly with this dessert. You can additionally add any other food, such as crushed chocolate, coconut, pieces of fruits and berries, nuts, sunflower seeds, etc.
- Caloric content per 100 g - 207 kcal.
- Servings - 500-600 g
- Cooking time - 20 minutes for cooking, plus time for chilling
Ingredients:
- Milk - 250 ml
- Cream with medium fat content - 250 ml
- Eggs - 2 pcs.
- Instant coffee - 3 tablespoons
- Sugar - 100 g
Making coffee ice cream step by step:
1. Pour milk into a saucepan, add sugar and instant coffee. Place the container on the stove and bring to a boil over low heat. When you see that an airy foam mass has formed on the surface, which tends to rise up, immediately remove the pan from the stove. Set aside to cool so that the mixture is at room temperature.
2. Crack the eggs gently and separate the whites from the yolks. Place each in a separate, clean and dry container without a drop of grease and moisture.
3. Beat the yolks with a mixer until fluffy and lemon-colored. Then, through a fine sieve or cheesecloth, pour the cooled coffee milk into them.
4. Mix the food with a mixer until smooth.
5. Return the mixture to a clean saucepan and pour in the cream.
6. On low heat, stirring constantly, heat the cream to a hot temperature, but do not bring it to a boil, otherwise the cream and yolks will curl. Set hot food aside to cool down to room temperature.
7. Beat whites with a mixer until peaks and a white airy mass is formed. They should be elastic and motionless, then we can assume that the whites are whipped well.
8. Gently add the whites into the coffee mass and stir in slowly from top to bottom in one direction.
9. Pour liquid into a plastic container that can be placed in the freezer and send it to the freezer.
10. Freeze the mixture to an ice cream consistency. At the same time, periodically, with an interval of one hour, stir it with a mixer so that crystals do not form. Serve the finished ice cream to the table by spreading it out in bowls. Garnish with crushed chocolate, coconut flakes, chocolate icing, and other delicious toppings if desired.
See also a video recipe on how to make coffee ice cream.
