CREAMY-COFFEE ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Prepare an ice bath; set aside. Stir together espresso powder and hot water in a small bowl; set aside. In a medium bowl, whisk together 1/2 cup sugar with the yolks; set aside.
- Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla bean scrapings and pod in a medium saucepan with heavy cream, milk, remaining 1/2 cup sugar, and salt. Bring milk mixture just to a simmer. Whisking constantly, slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding remaining milk mixture, about 1/2 cup at a time.
- Pour mixture back into saucepan; cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger; stir in reserved espresso mixture. Pour through a mesh sieve into a medium bowl set in the prepared ice bath; discard vanilla bean. Stir occasionally until cooled. Cover with plastic wrap, and chill in refrigerator for at least 1 hour and preferably overnight.
- Pour into an ice-cream maker. Process according to manufacturer's instructions until set, but not hard.
- Transfer soft ice cream to a metal or plastic container; freeze for at least 4 hours and up to overnight.
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Ariyan Ahammed
[email protected]This ice cream was a disaster! It was too icy, too sweet, and had a weird aftertaste. I'm not sure what went wrong.
Stanley Pilusa
[email protected]This ice cream was a bit icy for my taste. I think I'll try churning it for less time next time.
Nisha Dean Bacchus
[email protected]I had a hard time finding heavy cream at my local grocery store. I ended up using half-and-half instead, and the ice cream still turned out great.
XDGKX710
[email protected]This ice cream is a little too sweet for my taste. I think I'll try using less sugar next time.
Dawood Tariq413
[email protected]I made this ice cream for my family, and they all loved it! It was the perfect summer treat.
Andrew Rivas
[email protected]This is the best coffee ice cream I've ever had! It's creamy, flavorful, and the perfect way to end a meal.
Henry Vazquez
[email protected]This ice cream is the perfect dessert for a dinner party. It's elegant and delicious, and it's sure to impress your guests.
Geet Raghubir
[email protected]I love that this recipe doesn't use any eggs. It makes it a great option for people with egg allergies.
Aamir Amwani
[email protected]This ice cream is so creamy and smooth! It's the perfect texture for an ice cream.
Kaybri Ladner
[email protected]I've tried this recipe with different types of coffee, and it always turns out great. I especially like it with dark roast coffee.
Elizabeth Ortiz
[email protected]This ice cream is the perfect balance of sweet and bitter. It's not too sweet, and the coffee flavor is just right.
Akram ullah Ali
[email protected]I love that this recipe uses real coffee, not instant coffee. It gives the ice cream a much richer flavor.
chinemerem donations
[email protected]This ice cream is so easy to make! I was able to whip it up in just a few minutes. And the best part is, it doesn't require an ice cream maker.
Suneel chaudhary
[email protected]I've made this ice cream several times now, and it's always a hit! My friends and family love it, and it's always the first dessert to go.
Gursimer Sekhon
[email protected]This coffee ice cream is the perfect pick-me-up on a hot day! It's creamy, smooth, and has a strong coffee flavor. I love that it's not too sweet, and the coffee flavor really shines through.