Simple Homemade Coffee Ice Cream

I have quite a few no-churn ice cream recipes in the archives but I’ve been itching to try a more traditional homemade ice cream.

Since you really enjoyed this coffee crunch ice cream I thought it would be great to turn it into a creamy churned recipe.

Plus, I’ve gotten quite a few requests asking how to make that ice cream with an ice cream maker.

You can use today’s custard method to turn any no-churn recipe into a luscious churned ice cream. Try it with fresh blackberry ice cream or peaches and cream ice cream.

I just know the results will be amazing.

Ingredients

• US Cups - Metric
• 2 and 1/2 cups whole milk
• 1 and 1/2 cups granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons instant decaffeinated coffee granules
• 6 egg yolks
• 2 and 1/4 cups heavy cream
• 1 and 1/2 teaspoons vanilla extract

Instructions

1. In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
2. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot 
3. ......................................

for full recipes please see : www.bakedbyanintrovert.com

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