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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 10 |
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A recipe from the blog of The Family Kitchen. This is something I have to try this summer. I love coffee ice cream. The preparation time is the time it has to cool in the fridge. Ingredients:
4 cups whole milk |
2 cups heavy cream |
4 egg yolks |
1 1/2 cups sugar |
1 -2 shots espresso (i guess it's about 1 or 2 small cups of espresso) |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
2. Pour in ice cream maker and churn for 25 minutes. Freeze until it’s firm.
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