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Cold Brew Coffee Ice Cream
Cold brew coffee ice cream is a smooth and flavourful treat for coffee, and ice cream, lovers. Only 5 ingredients.
- 300 ml double cream
- 150 ml milk
- 45 g ground coffee
- 6 free range egg yolks
- 110 g sugar
Mix the milk and cream, and stir in the ground coffee. Let steep overnight. Filter out the milk and cream mixture, discarding the used coffee grounds. Pour the mixture into a pan and bring to a gentle simmer.
Meanwhile using an electric whisk mix the egg yolks and sugar in a large bowl until they are pale and the sugar has dissolved.
Slowly pour the hot cream and milk over the egg and sugar mixture, whisking as you do.
Transfer the mixture back to the saucepan and gently cook, stirring all the time and taking care to scrape the sides and bottom of the pan, until the mixture is glossy and has thickened enough to coat the back of a spoon.
Allow to cool, then churn in an ice cream machine until thick. Pack into a plastic tub and freeze for a few hours to firm it up.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 237kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 199mg | Sodium: 28mg | Potassium: 67mg | Sugar: 14g | Vitamin A: 775IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.4mg