Crazy Coffee Ice Cream

Crazy Coffee Ice Cream is one of my favourite flavours of ice cream. Try adding sesame seeds, nuts and fruit. However, I love mine with a cold shot of espresso poured over. Serve as a snack or as a dessert this smooth creation will bring smiles to everyone’s faces. Making it in advance means there is always some to hand. With summer on its way, its time to fill the freezer with homemade goodies.

Crazy Coffee Ice Cream

A superb coffee ice cream that you adjust to your strength. Perfect.

4.50 from 74 votes

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Course: Dessert, Sharing, Snack

Cuisine: Italian

Keyword: Advance, Coffee, Dairy, Eggs

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Cooling: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 Portions

Calories: 294kcal

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Ingredients

 

MetricImperial

• 60 g coffee percolator coffee
• 600 ml full milk
• 100 g caster sugar
• 100 g brown sugar
• 8 large egg yolks
• 400 ml double cream

Instructions

• Place a saucepan on the hob over a low heat and add the milk and coffee. Heat the contents up without boiling stirring to infuse the milk with the coffee. When the milk has taken on the colour and flavour of the coffee remove from the heat and leave to stand for at least 10 minutes.
  60 g coffee, 600 ml full milk
• Pour the mixture through a very fine sieve to catch the coffee grounds. Pour the clean mix into a clean pan. (I sieve the mixture by pouring it into my percolator, add the lid and use the filter). Keep warm.
• Using a Pyrex bowl, add the egg yolks, caster sugar and brown sugar together and whisk until creamy.
  100 g caster sugar, 8 large egg yolks, 100 g brown sugar
• Slowly add the warm coffee infused milk to the egg yolks and sugar whisking constantly.
• Pour the mixture into a clean saucepan and place over a low heat for 10 – 15 minutes constantly stirring. You are waiting for the mixture to thicken. When you slowly remove the spoon from the mixture, it should coat the back of the spoon. Then it’s perfect.
• Slowly pour the contents through a sieve into a clean bowl and add the cream and gently whisk until fully combined.
  400 ml double cream
• Put to one side for about 25 – 30 minutes until it has fully cooled down.
• Spoon into a ice cream maker and churn according to the instruction for your make and model.
• When finished, spoon into an airtight container and place in the freezer to full harden.
• Serve with everything……..

Nutrition

Calories: 294kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 200mg | Sodium: 44mg | Potassium: 162mg | Sugar: 24g | Vitamin A: 888IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 0.5mg