Monday, June 9, 2014

coffee ice cream

This girl definitely does scream for ice cream. And for coffee, probably more than the ice cream.

Decided on a whim to give the first ice cream of the season a go using coffee. I had just splurged on a rare treat - a "Java Chiller" from Sonic, which is basically coffee ice cream through a straw. After a quick search, I settled on Emeril's recipe and got busy, but as I am trying to live a healthier lifestyle, I made a few changes to reduce fat and calories. Didn't miss 'em at all.  But if you want the original version, be sure to click on the link.

Coffee Ice Cream

2 cups half & half
2 cups 2% milk
1/2 cup sugar
1 Tablespoon powdered Stevia
2 Tablespoons instant coffee granules
6 egg yolks

Combine half & half, milk, sugar, Stevia, and coffee in a medium, heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring frequently.  Remove from the heat.

Whisk the egg yolks in a medium bowl until smooth. Slowly whisk 1 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent scrambling. Then slowly whisk the egg mixture into the hot milk in the pan, whisking constantly.

Cook over medium low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon, and/or reaches 170 degrees on a candy thermometer (about 5 minutes).  Be watching closely, I looked away for a minute and bam, almost 180 degrees.

  Remove from heat. Strain through a fine mesh strainer into a clean bowl (the picture shows why).

 Cover with plastic wrap or a lid, and chill in the refrigerator for at least 4 hours or overnight.

When completely chilled, freeze in an ice cream machine according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze until ready to serve.

My ice cream froze very hard, so if needed, set out for 10-15 minutes to thaw slightly until scoopable.  Then enjoy! But not too close to bedtime...

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