Best 3 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.

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.

COFFEE ICE CREAM

Steps:

• Simmer both milks & coffee on low heat until small bubbles form.
• Meanwhile blend egg yolks and sugar until fluffy or smooth.
• Add salt.
• Temper eggs with 1 cup warm milk, then gradually add the remainder.
• Simmer on low heat for approximately 10 minutes or until the liquid coats the back of a wooden spoon.
• Once this happens, transfer mixture to freezer and chill for 2 hours before placing in your ice cream maker.