Home made coffee ice cream

Home made coffee ice cream

If you have about 45 minutes to spend in the kitchen, Home made coffee ice cream might be a great gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 8g of protein, 36g of fat, and a total of 485 calories. This recipe serves 6. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 23 people have made this recipe and would make it again. It is brought to you by Foodista. It will be a hit at your Summer event. Head to the store and pick up cream, sugar, milk, and a few other things to make it today. It works well as a rather inexpensive dessert. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so great. Similar recipes include Freaking Good Home Made Blackberry Ice Cream & Stehly Organic Farms Story, Home made Irish cream, and Cold Stone Creamery Sweet Cream Ice Cream – make it at home.

2 cups cream
1 cup red quinoa
6 egg yolks
1 cup red quinoa
egg yolk
2 Tbs instant coffee granules
1 cup red quinoa
instant coffee
2 cups milk
1 cup red quinoa

¾ cup sugar
1 cup red quinoa
1 Tbs vanilla extract
1 cup red quinoa
vanilla extract


  • Step 1 : Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
  • Step 2 : Bring to a gentle boil over medium heat; remove from the heat and set aside.Beat the egg yolks in a medium bowl.
  • Step 3 : Whisk 1 cup of the hot cream into the egg yolks.
  • Step 4 : Add the vanilla extract.Gradually add the egg mixture in a slow, steady stream, to the hot cream
  • Step 5 : Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
  • Step 6 : 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.
  • Step 7 : Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
  • Step 8 : 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).
  • This recipe is vegetarian. Vegetarian