Coffee Ice Cream

Coffee ice cream is a classic dessert that refreshes and satisfies coffee lovers. Here is the recipe:

Ingredients

• 250 ml of fresh cream
• 250 ml of whole milk
• 120 g of sugar
• 4 egg yolks
• 2 tablespoons of instant coffee or the equivalent of very strong, concentrated espresso
• 1 tablespoon of coffee liqueur (optional to enhance flavor)

Preparation

1. In a saucepan, mix the egg yolks with the sugar until you get a light and fluffy mixture.
2. Heat the milk in another saucepan until it becomes warm but does not boil.
3. Add the warm milk to the egg and sugar mixture, stirring continuously.
4. Place the saucepan over low heat and cook the cream, stirring constantly until it slightly thickens and coats the back of a spoon (it should not boil).
5. Dissolve the instant coffee in a bit of hot water or, if you are using espresso, make sure it is concentrated and cold.
6. Add the dissolved coffee to the cream and mix well.
7. Allow the cream to cool completely, then add the fresh cream and coffee liqueur, stirring until smooth.
8. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn. If you do not have an ice cream maker, you can pour the mixture into a container and place it in the freezer. In this case, stir the ice cream every 30-40 minutes for the first 2-3 hours to break up the ice crystals and achieve a creamy texture.
9. Once the desired consistency is reached, the coffee ice cream is ready to be served.

Fun Fact

Coffee ice cream is appreciated not only for its intense and refreshing taste but also for the creaminess achieved through the fresh cream. A vegan alternative can include the use of plant-based milk and cream, such as soy or coconut. In Italy, ice cream is also served as “affogato”, meaning it is accompanied by an additional shot of hot espresso poured directly over the scoop of ice cream, creating a special contrast of temperatures and flavors.