Ingredients for Lighter Coffee Ice Cream
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How to Make Lighter Coffee Ice Cream
- Brew 1 cup of strong coffee and let it cool completely.
- In a medium saucepan, whisk together 1 cup of whole milk, 1/2 cup granulated sugar, and a pinch of salt until the sugar dissolves.
- Add 2 large egg yolks and whisk constantly over medium heat until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract and the cooled coffee.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
10g
Carbs
6g
