coffee icecream
- Minutes to Prepare:
- Number of Servings: 9
Ingredients
2 cups Heavy Cream 2 cup Almond Milk (Unsweetened) 2 tbsp Nescafé instant coffee 80 gram(s) Bocha sweet 6 large Egg Yolk s1/2 Vanilla bean
Scrape out vanilla from bean
Mix almond milk, cream, coffee and bocha sweet with vanilla bean in a medium sauce pan and bring to a boil under med heat. Include the bean itself as well
Beat yolks and set aside.
Take a cup of the hot liquid and slowly mix it into yolks. Then take the yolk mixture and slowly mix it into the medium sauce pan.
Under medium heat stirring constantly bring mixture to 170 degrees for 5 min then remove from stove and cool.
Pour mixture thru strainer into bowl and cover with plastic wrap letting the wrap lay on top of the mixture to stop a film from forming.
Place bowl in refrigerator for at least 2 hours or until mixture is below 45 degrees.
Pour mixture into ice cream machine and churn for about 24 min.
Remove and scoop into container, cover and place in freezer to harden.
Makes nine 3 oz servings.
Serving Size: 3 oz
Mix almond milk, cream, coffee and bocha sweet with vanilla bean in a medium sauce pan and bring to a boil under med heat. Include the bean itself as well
Beat yolks and set aside.
Take a cup of the hot liquid and slowly mix it into yolks. Then take the yolk mixture and slowly mix it into the medium sauce pan.
Under medium heat stirring constantly bring mixture to 170 degrees for 5 min then remove from stove and cool.
Pour mixture thru strainer into bowl and cover with plastic wrap letting the wrap lay on top of the mixture to stop a film from forming.
Place bowl in refrigerator for at least 2 hours or until mixture is below 45 degrees.
Pour mixture into ice cream machine and churn for about 24 min.
Remove and scoop into container, cover and place in freezer to harden.
Makes nine 3 oz servings.
Serving Size: 3 oz
Nutritional Info Amount Per Serving
- Calories: 205.9
- Total Fat: 19.7 g
- Cholesterol: 122.7 mg
- Sodium: 45.3 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.1 g
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