Coffee Can Ice Cream
My coffee ice cream never turns out....?
Everytime I make homemade coffee ice cream, it always comes out crystally. I've tried a different recipe everytime, but it never comes out smooth. Can you help me? Any one? thanks
This is what I use....
2 cups heavy cream
2 cups 2% milk
6 egg yolks
vanilla beans (2 or more depending on the flavor you want) -halved and the middles scraped out, throw pods in the milk, you'll strain it later
1/4 c sugar plus 1 packet Splenda
Then you add optional flavors like instant coffee (2 t generall), peanut butter, berries, whatever.
Combine milk, sugar, vanilla beans and flavor (not berries, but coffee etc here) and bring to gentle boil. Remove from heat. Beat egg yolks in medium bowl. Add 1 cup hot cream to eggs and beat, then add all of egg mixutre to pan of milk slowly, whisking so not to scramble. Cook over med low heat about 5 minutes until the mixture coats the back of a spoon. Meaning drag your finger through it and if the line stays you are good to go. Strain through wire mesh strainer. Cover with plastic wrap pressing to the surface so a skin won't form. Chill for 2 hours or until completely cold. Put in ice cream machine.
Best right away. If you put in the freezer it freezes pretty hard, just set out for a little bit to soften.
Ice Cream With Maddie
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