Back to Creamy-Coffee Ice Cream
All Reviews for Creamy-Coffee Ice Cream
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
1137_recipe_icecream.jpg
Ingredients
Ingredient Checklist
4 tablespoons instant espresso powder
2 tablespoons hot water
1 cup sugar
10 large egg yolks
1 vanilla bean
2 cups heavy cream
2 cups fat-free milk
1/4 teaspoon salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
1137_recipe_icecream.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
1137_recipe_icecream.jpg
1137_recipe_icecream.jpg
Ingredients
Ingredients
- 4 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1 cup sugar
- 10 large egg yolks
- 1 vanilla bean
- 2 cups heavy cream
- 2 cups fat-free milk
- 1/4 teaspoon salt
Directions
Prepare an ice bath; set aside. Stir together espresso powder and hot water in a small bowl; set aside. In a medium bowl, whisk together 1/2 cup sugar with the yolks; set aside.
Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla bean scrapings and pod in a medium saucepan with heavy cream, milk, remaining 1/2 cup sugar, and salt. Bring milk mixture just to a simmer. Whisking constantly, slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding remaining milk mixture, about 1/2 cup at a time.
Pour mixture back into saucepan; cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger; stir in reserved espresso mixture. Pour through a mesh sieve into a medium bowl set in the prepared ice bath; discard vanilla bean. Stir occasionally until cooled. Cover with plastic wrap, and chill in refrigerator for at least 1 hour and preferably overnight.
Pour into an ice-cream maker. Process according to manufacturer’s instructions until set, but not hard.
Transfer soft ice cream to a metal or plastic container; freeze for at least 4 hours and up to overnight.
Reviews (6)
Add Rating & Review
14 Ratings
5 star values:
3
4 star values:
5
3 star values:
4
2 star values:
2
1 star values:
0
Reviews (6)
Add Rating & Review
14 Ratings
5 star values:
3
4 star values:
5
3 star values:
4
2 star values:
2
1 star values:
0
Add Rating & Review
14 Ratings
5 star values:
3
4 star values:
5
3 star values:
4
2 star values:
2
1 star values:
0
14 Ratings
5 star values:
3
4 star values:
5
3 star values:
4
2 star values:
2
1 star values:
0
14 Ratings
5 star values:
3
4 star values:
5
3 star values:
4
2 star values:
2
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 5
- 3 star values:
- 4
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/28/2013
This was delicious, but I found the texture of the ice cream a little bit grainy. It doesn't seem like 2 tablespoons of water is enough to dissolve 4 tablespoons of instant espresso powder. Did anyone else have this problem? I think I will try it again and perhaps run the mixture through a coffee filter before adding it to the ice cream.
Martha Stewart Member
Rating: Unrated
03/17/2010
This is my go-to coffee ice cream - absolutely perfect. Everyone who tries it says "This is the best coffee ice cream I have ever eaten."
Martha Stewart Member
Rating: Unrated
05/02/2009
King Arthur Flour Company sells an excellent Espresso powder.
Martha Stewart Member
Rating: Unrated
07/25/2008
Nescafe makes 100% pure espresso instant coffee powder
Martha Stewart Member
Rating: Unrated
04/28/2008
Espresso Power is simply instant espresso coffee. Available in most larger food markets. Hope this helps!
Martha Stewart Member
Rating: Unrated
03/21/2008
Where can a person find "espresso powder"??? I have looked and can't find it at any local grocer or specialty shop? Is the internet my only recourse?
Martha Stewart Member
Rating: Unrated
06/28/2013
This was delicious, but I found the texture of the ice cream a little bit grainy. It doesn't seem like 2 tablespoons of water is enough to dissolve 4 tablespoons of instant espresso powder. Did anyone else have this problem? I think I will try it again and perhaps run the mixture through a coffee filter before adding it to the ice cream.
Rating: Unrated
Rating: Unrated
03/17/2010
This is my go-to coffee ice cream - absolutely perfect. Everyone who tries it says "This is the best coffee ice cream I have ever eaten."
Rating: Unrated
05/02/2009
King Arthur Flour Company sells an excellent Espresso powder.
Rating: Unrated
07/25/2008
Nescafe makes 100% pure espresso instant coffee powder
Rating: Unrated
04/28/2008
Espresso Power is simply instant espresso coffee. Available in most larger food markets. Hope this helps!
Rating: Unrated
03/21/2008
Where can a person find "espresso powder"??? I have looked and can't find it at any local grocer or specialty shop? Is the internet my only recourse?
All Reviews for Creamy-Coffee Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Creamy-Coffee Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
