Ingredients7 h 30 m servings 413 cals
- 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.
Per Serving: 413 calories; 20.7 g fat; 54.4 g carbohydrates; 4.6 g protein; 218 mg cholesterol; 44 mg sodium. Full nutrition
ReviewsRead all reviews 5
Creamy & luscious, with great coffee flavor ~ although I did change proportions of several ingredients. Instead of any instant, I used real Turkish coffee, which is ground to the finest grind po...
Well this is the first time I've made ice cream and it turned out very well! It is EXTREMELY rich and creamy! Next time I will use less heavy cream as it does tend to coat the spoon and roof of ...
I'm not sure why, but this wasn't all that good. Too sweet, I think. And the cream felt heavy and stuck on the roof of my mouth. It wasn't refreshing and yummy like most ice creams, rather it...