Empty My Fridge
Coffee ice cream to make with the ice cream maker: perfect in a few steps!
Ingredients
- Egg2
- Sugar100 g
- Milk220 ml
- Cream180 ml
- Coffee100 ml
Instructions
- In a medium bowl, beat the 2 eggs with the 100 g sugar until pale.
- Whisk in the 220 ml milk until combined.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until it slowly thickens into a custard.
- When the custard lightly coats the back of a spoon, stir in the 100 ml brewed coffee.
- Take the pan off the heat and mix in the 180 ml cream.
- Pour into a jar and refrigerate for at least 2 hours, until fully cold.
- Churn the chilled coffee custard in an ice cream maker following the manufacturer's instructions.
- Transfer to a container, freeze for a couple more hours, then scoop.
Summarized from Cookist Wow's video. Watch it for the details.
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