Coffee Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 1 cup [200 g] sugar
  • 1/4 cup [60 mL] instant coffee powder
  • 4 egg yolks
  • 4 cups [1 L] milk
  • 1 cup [250 mL] whipping cream
  • 2 teaspoons [10 mL] vanilla
  • 1/8 teaspoon [0.5 mL] salt
  • Mix together sugar and instant coffee powder into a bowl.
  • Vigorously whip in egg yolks.
  • Into a casserole, bring together milk and cream to just a boil, but do not boil.
  • Stirring, pour 1/2 cup [125 mL] of boiling mixture into egg yolks mixture.
  • Then still stirring, slowly pour remaining boiling mixture into egg yolks mixture.
  • Pour mixture into casserole.
  • Cook over low heat, stirring vigourously using a wooden spoon until almost boiling, at approximately 180°F [82°C] onto a candy thermometer.
  • Leave mixture to cool completely, then pour mixture into a bowl; mix in vanilla and salt.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.