Coffee ice cream

You can use natural ground and instant coffee to make ice cream at home. With the latter, you will save time, and with natural coffee, you will make milder-tasting ice cream. It will be somewhat reminiscent of creme brulee ice cream but will have a brighter and richer shade.

Ingredients

• coffee - natural 2 tbsp. l. or soluble 8-10 g;
• 33% cream - 500 ml;
• sugar - 100 g;
• chicken yolks - 3 large or 4 small;
• water for coffee - up to 100 g.

Directions

1. Separate the egg yolks in a beating bowl. Add sugar, if there is a cane, it is better to use it. It will add a caramel note to homemade coffee ice cream. Beat the yolks into a loose mass with a light shade.
2. Pour the cream into a saucepan and heat over medium heat. After the first bubbles appear, remove them from heat immediately. You do not need to boil the cream in any case, otherwise, it will ruin the whole dessert!
3. Make coffee in the usual way. Strain through a fine sieve, or through gauze folded in four.
4. Add freshly brewed coffee to the hot cream. Mix well.
5. In a creamy coffee base with a thin stream enter the beaten egg yolks. Stir constantly so that the yolks do not curl from the heat.
6. Put the pan with the yolk-cream mixture on low heat. Stirring constantly with a spatula, heat until it begins to thicken. Then remove the pan from the heat, but continue to stir the cream for another 2-3 minutes. This is necessary so that the mass does not burn to the bottom of the dish.
7. Advice: To quickly prepare a cream for coffee ice cream, Julia Vysotskaya advises thickening it in the microwave. Place the workpiece in the microwave for 2-3 minutes (time depends on the power of a particular model). As a result, you will get a thick egg cream, which will simply mix until smooth. With this method of brewing the yolks will not turn.
8. Pour into a container with a lid and send it to the freezer.
9. Coffee ice cream according to this recipe is perfectly frozen without ice cream. Dessert has a high percentage of fat and because of this, it does not form too many ice crystals when frozen. But still, to get a light and creamy texture, homemade coffee ice cream should be stirred vigorously every 30 minutes. And so the first 3 hours. When it becomes difficult to stir, leave the ice cream to freeze for another 3 hours.
10. If there is ice cream - just pour the workpiece into the device and follow the instructions. It usually takes 2-3 hours.