in Dessert Recipes

Coffee ice cream, super creamy

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Ingredients for 4 servings:

  • 4 egg yolks
  • 150 ml milk
  • 125 ml cream
  • 70 g powdered sugar
  • 6 g instant coffee powder
  • 3 g cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 55 minutes

Whisk the powdered sugar and egg yolks. Bring the cream and milk to a boil with the coffee and cocoa powder and let cool slightly. Gradually add to the egg yolks while stirring constantly. Heat the mixture slowly to 82°C, stirring constantly. Refrigerate for 1 hour or cool in an ice-water bath. Pour the mixture into the ice cream maker. Then freeze for another 30-45 minutes. Alternatively, you can freeze the ice cream mixture for 24 hours, then let it thaw for 5 minutes, and then pour it into a Pacojet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Coffee ice cream, super creamy