Homemade Coffee Ice Cream

Summer time is officially here and its a sure bet the weather will be heating up in a hurry.  It has never been a better time then during this time of the year to enjoy a nice serving of ice cream.  I recently purchased a Cuisine Art ice cream maker and given it a test run.  It’s easily one of the best investments I ever made because you can make really wonderful ice cream in no time!  I may not be an everyday coffee drinker but I do enjoy a cup when I have one and I love ice cream so I figured I would be making coffee ice cream today.   It came out really nice that I am really looking forward to making gelato in the near future but I just need to narrow down a long list of flavors I am considering to make for this summer.

Ingredients:

1 cup whole milk (well chilled)

3/4 cup organic cane sugar

3 tbsp instant espresso or coffee (to taste)

2 cups heavy cream (well chilled)

1 tsp vanilla bean paste

Directions:

1. In a medium bowl, combine the milk, sugar and express powder.

2. Use a hand mixer or whisk to combine the milk, sugar and express powder until the sugar and expresso are dissolved, about 1 to 2 minutes on low speed.

3. Stir in heavy cream and vanilla extract and whisk until mixture is combined well.

4. Prepare your ice cream maker by following manufacturer instructions and pour the mixture into freezer bowl and let it mix until thickened, about 25 to 30 minutes (may vary depending on ice cream maker).

5.  Store ice cream into container and put in the freezer for at least 3-4 hours so it has a firmer consistency before serving.

6.  Finally you can enjoy home made ice cream at your own leisure!

Homemade Coffee Ice Cream

Yield: 6-8 Servings

Ingredients:

1 cup whole milk (well chilled)

3/4 cup organic cane sugar

3 tbsp instant espresso or coffee (to taste)

2 cups heavy cream (well chilled)

1 tsp vanilla extract

Directions:

1. In a medium bowl, combine the milk, sugar and express powder.

2. Use a hand mixer or whisk to combine the milk, sugar and express powder until the sugar and expresso are dissolved, about 1 to 2 minutes on low speed.

3. Stir in heavy cream and vanilla extract and whisk until mixture is combined well.

4. Prepare your ice cream maker by following manufacturer instructions and pour the mixture into freezer bowl and let it mix until thickened, about 25 to 30 minutes (may vary depending on ice cream maker).

5. Store ice cream into container and put in the freezer for at least 3-4 hours so it has a firmer consistency before serving.

6. Finally you can enjoy home made ice cream at your own leisure!