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Coffee Ice Cream Recipe

Coffee ice cream is a tasty frozen dessert. It's a refreshing treat for a hot day. It not only tastes good, but gives you an extra little boost too!

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coffee ice cream
This is one of my favorite ice cream recipes. You can make different flavors by using flavored instant coffee or espresso.

I love coffee, but if I have it too late in the day I stay up all night...that's what happened the first time I made this ice cream. It was late in the day and it was too good not to keep eating!!! I was up all night!

Serving Tip: To serve, place your freshly made ice cream in a coffee mug, instead of an ice cream bowl! Garnish with one or several chocolate covered coffee beans.

Coffee Ice Cream Recipe

Philadelphia Style: Without Eggs
No eggs / Eggless

Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
1/2 cup granulated sugar
3 tbsp instant coffee (2 - 2 1/2 tbsp instant coffee for a "weaker" ice cream)
2 cups heavy cream
1 tsp vanilla extract

Directions:
Make ice cream without an ice cream maker.

Mix milk, sugar, and coffee with an electric mixer or whisk so that sugar and coffee dissolve in the milk.

Add cream and vanilla and stir.

Pour into your ice cream maker.

Mix until thick about 25-30 minutes or according to manufacturer's instructions.

Enjoy...just don't eat too late at night if you have the same problem I do...or maybe try de-caf instant coffee!

Coffee Ice Cream Recipe

Custard Style
With eggs

Prep Time: 10 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
2 cups heavy cream
2/3 cup granulated sugar
3 tbsp instant coffee (2 - 2 1/2 tbsp instant coffee for a "weaker" ice cream)
4 egg yolks

Directions:
Make ice cream without an ice cream maker.

Mix milk, cream, sugar, and coffee in a saucepan over medium heat, heating until mixture just begins to boil.

In a separate bowl, beat egg yolks.

Pour hot cream mixture over beaten eggs, mixing well.

Return mixture to saucepan, cooking on medium-low heat until mixture thickens and begins to stick to the back of your spoon.

Remove from heat and chill in refrigerator for at least 2 hours.

Pour chilled mixture into your ice cream maker.

Mix until thick about 25-30 minutes or according to manufacturer's instructions.

Enjoy this decadent treat!



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By Jenn Fraiser

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