Coffee ice cream
Creamy espresso coffee ice cream, with bitterness balanced by the dairy base.
50minPrep 15minCooking 35min 8 servings🟢 EasySORBETIEREVegetarianGluten-free
D
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Heat the milk, cream and coffee.
- 2
Whisk the egg yolks and sugar, then gently cook the base until it coats the back of a spoon.
- 3
Cool quickly and chill for at least 4 hours to mature.
- 4
Churn according to the manufacturer's instructions.
⏱ 35 min🔧 sorbetière
Frequently asked questions
Can decaffeinated coffee be used?▾
Yes, without changing the other proportions.
How should this recipe be stored?▾
Store in an airtight container, refrigerating when the recipe contains delicate fresh ingredients, and consume promptly.
