- Fresh Cream500 Milliliter(s)Very Cold
- Egg8 Piece(s)8 Yolks and 2 whites
- Coffee Powder3 Tablespoon(s)soluble
- Sugar220 Gram(s)
- Water3 Tablespoon(s)
This Homemade Coffee Ice Cream is made just like old-fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert.
Prepare the cold cream
Put your blocks in which you will put the ice in the freezer.
In a saucepan, put the three tablespoons of water to boil. Then add the coffee and a tablespoon of sugar. When the coffee is well diluted, remove from the heat, mix well and let cool.
Meanwhile, beat in a large bowl, using an electric mixer, the cold cream. When it begins to become whipped cream, add a third of the sugar, then incorporate it well into the cream. Then add half of the diluted coffee, then mix well.
Beat the egg whites until stiff and firm (start with a low speed, then increase the speed when the whites become frothy) using an electric mixer. Then, when the whites start to get firm, add another third of the sugar. Mix well. Then add about 2 tablespoons of diluted coffee. Mix well.
Beat the egg yolks with the rest of the sugar, until the mixture has doubled in size, it is frothy and blanched. Then add the rest of the diluted coffee, then mix well.
You can try pistachio ice cream.
Coffee ice cream final steps
When the three mixes (whipped cream, egg whites and egg yolks) are ready, add the whipped egg whites and the egg yolks to the whipped cream, then using a whisk, mix delicately (as for a chocolate mousse ) the three mixtures.
When you have mixed everything well, pour the mixture into your ice packs, then put them in the freezer for at least 6 hours.
This ice cream is extremely delicious! When you take the ice out of the freezer, if your freezer is strong enough (therefore quite cold), you have to give the ice some time to soften a little, so that you can cut it without much effort.