Homemade Coffee Ice Cream

• 份量: 5 servings
• 活動時間: 25 minutes
• 總時間: 35 minutes

食材

2 ½ cups whole milk

1 ½ cups granulated sugar

⅛ teaspoon salt

2 tablespoons instant decaffeinated coffee granules

6 egg yolks

2 ¼ cups heavy cream

1 ½ teaspoons vanilla extract

步驟

In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.

Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.

Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.

When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.

Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.

筆記

Cut in half- can only churn half at a time.

營養

• 每份大小: 1 cup
• 卡路里: 748 kcal
• 總脂肪: 48 g
• 飽和脂肪: 29 g
• 不飽和脂肪: 16 g
• 膽固醇: 369 mg
• 鈉: 145 mg
• 總碳水化合物: 71 g
• 總糖: 69 g
• 蛋白質: 11 g