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Homemade Coffee Ice Cream (Without an Ice Cream Machine!)
Submitted by ExpatCucina on July 1, 2012 in Desserts, Ice Cream
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 3 Tablespoons Strong Espresso
- 3 whole Large Eggs, Separated
- 3-⅝ ounces, weight Sugar
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Heavy Cream
- ⅜ ounces, weight Instant Coffee Powder
Preparation Instructions
Make some very strong espresso and put it in the freezer to chill.
Meanwhile, separate yolks from whites and whisk the yolks with the sugar until creamy. Whip up the whites, then in a separate bowl, whip up the heavy cream.
Next add whites, instant coffee powder and the yolks to the whipped cream. Add the espresso and slowly whisk all the ingredients together until creamy.
Transfer into a container and freeze for at least 3 hours. Then take it out, scoop it out and serve immediately!
Enjoy.
