I’ve been wanting to make some more ice cream recipes that I’ve had tucked away. It’s summer and great fruit is in season, but my husband only wanted strawberry ice cream. I told him to pick another flavor. He suggested chocolate. Again, been there done that darling. Lets try something new. Coffee?

We aren’t coffee drinkers, but happened upon coffee ice cream a few years ago, and really liked it. Problem is, we’ve never made coffee ice cream ourselves because I don’t have coffee in the house! Most coffee recipes I’ve come across require a freshly brewed cup or fresh coffee grounds. This recipe is easy since it simply calls for a couple of tablespoons of instant coffee. I can do that! I happened to buy some instant coffee a week ago to enhance a birthday cake so now we could finally try our hands at making coffee ice cream.

This ice cream had a nice pick me up taste and was very cream. Add a little chocolate sauce and it’s a sure winner! Most importantly, it got the thumbs up from my husband and daughter so it gets to live another day. I think next time I’ll probably add chocolate chips since we love chocolate chips in our ice cream, but I didn’t want you all to think that we always have them (even though we do).

Don’t forget, go to this link and leave a comment for the Glad FreezerWare giveaway!

Coffee Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee granules
• 6 egg yolks

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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.

Source: Emeril Lagasse