Coffee Ice Cream
Submitted by GinaG on April 24, 2012 at 4:15 pm

A discussion about uses for instant espresso led to a request for this rich ice-cream with use of both freshly brewed coffee and instant espresso.
Source: GinaG.

2+1/2 C Heavy Cream
1C Half & Half
1/2 C Strongly brewed coffee
Pinch of salt
1/2C Sugar (Perfect for my less-sweet taste, for others, 2/3C)
3 T. Instant espresso coffee powder
1 t. Vanilla
1T. vodka or other spirit of choice
4 Egg yolks, lightly beaten*
1 Egg white*

* I'm in CA and our eggs are big!
* Add the egg white half-way through freezing.

1T of any kind of spirit like vodka, rum, brandy, cognac, etc. to keep ice-cream scoopable. You will not taste it.

1: Heat cream and 1/2&1/2 in sauce pan until small bubbles form along inside perimeter of pan. Add sugar, espresso and salt. Stir until dissolved and remove from heat.

2: Combine yolks and vanilla. Temper egg mixture with some of the hot liquid and the brewed coffee.
3: Slowly whisk the yolk mixture into sauce pan and continue stirring until custard thickens and coats the back of a spoon.

4: Pour mixture into a bowl set within a larger bowl full of ice, stir to cool.

5: Refrigerate until chilled thoroughly and follow manufactures instructions for freezing, adding the white and the alcohol 1/2 way thru freezing process. Can be served immediately or stored in freezer for several days.