Coffee ice cream is a very famous type of ice cream. This ice cream is very popular among Austrians and Americans. Coffee ice cream is very often used as a flavoring for items such as ice cream, dessert sauce, and also for cookies or biscuits.
4 teaspoons instant coffee
2 1/2 cups sugar
2 tablespoons flour
1/4 teaspoon salt
2 1/2 cups milk
2 1/2 cups cold black coffee
6 egg yolks, slightly beaten
5 cups heavy cream
2 tablespoons vanilla
2 cups chopped walnuts
In a large saucepan combine coffee powder, sugar, flour, and salt. Gradually stir in milk and black coffee. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Pour some of the hot mixture over the slightly beaten egg yolks then return egg yolk mixture to the hot mixture in saucepan.
Stir and cook for 1 minute. Chill thoroughly; stir in cream, vanilla, and chopped walnuts. Pour into a 1-gallon ice cream freezer container, filling 3/4 full. Follow ice cream freezer directions for making and freezing the ice cream.
Coffee ice cream is the author's
favorite dessert; try this recipe and you'll see why.
• Yields about 1 quart.
• 2 cups heavy cream
• 2 cups milk
• 1/2 cup coffee beans, roasted for 10 minutes at 400°F and crushed
• 8 egg yolks
• 3/4 cup sugar
• 1 recipe Espresso Brittle (below)
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill. Freeze in an ice cream maker following the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, if you like.