Easy Coffee Ice Cream Recipes Recipes Recipe For Chicken

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

QUICK COFFEE ICE CREAM

Steps:

• In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving.

EASIEST EVER HOMEMADE COFFEE ICE CREAM

Steps:

• Stir the coffee, cream and condensed milk in a large bowl until well blended. Refrigerate for about 1 hour to chill. Freeze the mixture in an ice cream maker according to the manufacturer's directions. Spoon ice cream ito a 1 quart freezer container and cover. Freeze for about 2 hours o4 until firm before serving.
• Vations: Stir in 1 cup of any of the following as the ice cream begins to freeze in the ice cream maker: coarsely chopped, chocolate-covered coffee beans; coarsely chopped, chocolate-covered toffee bars; or coarsely chopped biscotti.

COLD BREW COFFEE ICE CREAM

Steps:

• Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
• Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
• Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
• Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
• Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

DELICIOUS HOMEMADE ICED COFFEE

Steps:

• Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
• Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

TURKISH COFFEE ICE CREAM

Steps:

• Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
• Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
• Pour into an ice cream maker and freeze according to manufacturer's directions.

MELTED ICE CREAM ICED COFFEE

Steps:

• Pour the melted ice cream into an empty ice cube tray and freeze until frozen solid, about 2 hours. Transfer the ice cream cubes to 2 tall glasses and pour 1/2 cup coffee into each. Serve immediately.