No-churn coffee ice cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 3 people
Ingredients
  • 3 egg yolks
  • 100 g of caster sugar
  • 1 teaspoon of vanilla sugar
  • 100 ml of milk
  • 200 ml of heavy cream
  • 3 coffee cups of espresso
Preparation
  1. Make the espressos.
  2. Whip the egg yolks, the sugar and the vanilla sugar till they will be a foamy whitish cream.
  3. Warm the milk and 50 ml of heavy cream.
  4. Pour in very slowly the milk and cream into the egg mixture.
  5. Add the coffee and boil the mixture for two minutes.
  6. Whip the rest of the cream till firm.
  7. Mix together the egg mixture with the whipped cream (do not worry if the compound will be quite liquid).
  8. Case a plum-cake form with some baking paper and pour the ice cream into the form.
  9. Leave in freezer mixing once every hour for 4 hours, so that the ice cream will freeze evenly and to avoid any stratifications.
Recipe by The Adagio Blog at https://adagioblog.com/no-churn-coffee-ice-cream/