Easy to make, this ice cream has the pick-me-up of coffee.
- Portion size 500 servings
Ingredients
Method
In bowl, whisk egg yolks with sugar until thickened; set aside. In saucepan, heat cream and coffee granules over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.
Return mixture to pan; cook, whisking constantly, until thick enough to coat back of spoon, about 5 minutes. Strain through fine sieve into large bowl; stir in vanilla. Place plastic wrap directly on surface; let cool to room temperature. Refrigerate for at least 2 hours or until cold.
Pour into shallow metal pan; cover and freeze for 4 hours or until almost firm. Break into chunks; transfer to food processor and puree until smooth. Transfer to airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.) (Make-ahead: Freeze for up to 1 week.) Transfer to refrigerator 30 minutes before serving.
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Sodium 29 mg
- Protein 4 g
- Calories 230.0
- Total fat 6 g
- Cholesterol 173 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 10.0
