Coffee Ice Cream


Rating: 1.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:








Instructions:

A bean recipe for every taste:

Boil milk and whipping cream with half of the sugar and pour boiling hot on the coffee grounds. Steep for 10 min and pour through a fine sieve. Let it boil again.

For the water bath, heat about a hand’s width of water in a wide saucepan or have a special water bath pot ready.

In a baking bowl that matches the saucepan, beat the egg yolks and eggs with the remaining sugar until light and fluffy. Pour in the boiling hot coffee cream while beating.

Hang the baking bowl in the saucepan so that the bottom does not touch the surface of the water. Whip the cream on the gently simmering water bath until thick and combined.

Pass the cream through a sieve and whip in a cold water bath until cooled. Freeze the mixture in the ice cream maker or in the freezer, stirring occasionally.

Entrée: Potato soup with North Sea shrimps

Main course: Beef roulade with sausage stuffing

Dessert: Coffee ice cream **

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