Instant Triple Coffee Ice Cream Recipes

COFFEE ICE CREAM

Steps:

• Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

3 INGREDIENT COFFEE ICE CREAM

Steps:

• 1. Simply place some instant coffee into a bowl and stir in water, sweet and condensed milk, and whipping cream.
• 2. Combine these ingredients together with a mixer until stiff.
• 3. Place in the freezer for about 2-3 hours until set. Enjoy!

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.

INSTANT TRIPLE COFFEE ICE CREAM

Steps:

• 1. Place a large bowl in freezer for 10 minutes.
• 2. Combine kahlua and espresso granules in a small microwave-safe bowl; microwave at high 30 seconds. Stir until granules are dissolved.
• 3. Combine kahlua mixture, ice cream, and ground coffee beans in chilled bowl. Cover and freeze at least 3 hours or until firm.

INSTANT TRIPLE COFFEE ICE CREAM

Steps:

• Place a large bowl in freezer for 10 minutes. Combine liqueur and espresso in a small microwave-safe bowl; microwave at high 30 seconds. Stir until granules dissolve. Combine liqueur mixture, ice cream, and ground coffee in chilled bowl. Cover and freeze at least 3 hours or until firm.