COFFEE ICE CREAM
Coffee ice cream is a blend of ice cream with strongly brewed coffee. Churned into creamy goodness, its the best summer dessert for a coffee lover!
Categories dinner party Summer dessert
Time 10h30m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a medium pot, combine the sugar, heavy cream, milk and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved (do not boil). Remove from the heat.
- Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160° to 180°). Immediately pour through a mesh strainer into a large bowl and set it over a bowl of ice water. Stir to cool the mixture.
- Add the coffee and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold, or overnight.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions. You can eat this directly from the machine, like soft serve, or transfer to a container to freeze for at least 6 hours, or up to 48 hours, for best texture and scoop-a-bility. Serve topped with chocolate shavings, if you like.
VANILLA OR COFFEE ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- If making vanilla ice cream, slice vanilla beans in half lengthwise and scrape down the sides. If making coffee ice cream, grind beans coarsely in a coffee grinder or food processor.
- In a small pot, combine vanilla bean seeds and pods or coffee grounds, heavy cream, milk, sugar and salt. Simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 52 milligrams, Sugar 13 grams
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
COFFEE ICE CREAM
I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.
Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
COFFEE ICE CREAM (SOFT SERVE)
I improvised this recipe and it turned out great! I'm a fan of nonfat cooking, so it has nearly no fat, and its super creamy!! It's very smooth and does'nt taste like nonfat ice cream
Provided by coolbeans
Categories Gelatin
Time 1h15m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Freeze a banana in the freezer overnight.
- Put the milk, half & half, and whipping cream in a medium sauce pan, and sprinkle with the gelatin, let stand one minute.
- Heat it and stir until smooth, then stir in the sugar.
- Let cool in fridge for a little while, its better to put it in the freezer for a half hour first-until its like thin pudding.
- Take out and add vanilla, cocoa powder, then sprinkle with cinnamon and instant coffee, until it's as strong as you want.
- Food process the frozen banana, then add in the rest of the mixture until smooth. (If no food processor, cut up and put in blender).
- Pour mixture in ice cream machine, for 20-25 minutes, or until its thick enough.
- Eat it!
Nutrition Facts : Calories 271.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.1, Sodium 122.8, Carbohydrate 58.5, Fiber 0.9, Sugar 54.6, Protein 9.6
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