Coffee Ice Cream

Preparation:  15 min. Cooking: 5 min. Total: 20 min.
Recipe photo
  • 1 Cup milk
  • 4 Tbsp ground coffee
  • 1 Cup sugar
  • 3 large eggs , beaten
  • 7/8 pinch salt
  • 3 tsp vanilla extract
  • 1 1/2 Pint half and half
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 whole cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.
Calories
280 Cal
Fat
14 g
Carbs
31 g
Protein
6.2 g
Fiber
0 g
Sugar
27 g
Cholesterol
120 mg
Sodium
150 mg


Nutrients

Fiber     0 g
Fat     14 g
Sugar     27 g
Carbs     31 g
Protein     6.2 g
Calories     280 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     4.4 g
Fat, Sat     7.9 g
Fat, Trans     0.1 g
Fat, Percent     46 %

Vitamins

Vitamin, K     2.2 mcg     1.8 %
Vitamin, A     470 IU     16 %
Vitamin, B12     0.6 mcg     25 %
Niacin     0.1 mg     0.8 %
Riboflavin     0.3 mg     23 %
Vitamin, C     0.9 mg     1 %
Vitamin, D     20 IU     3.3 %
Vitamin, B6     0.1 mg     4.6 %
Vitamin, E     0.6 mg     3.8 %
Panto, Acid     0.6 mg     12 %
Choline     65 mg     12 %
Thiamin     0.1 mg     4.8 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     150 mg     22 %
Magnesium     15 mg     3.6 %
Copper     0 mcg     1.9 %
Fluoride     4.1 mcg     100 %
Zinc     0.8 mg     7.4 %
Cholesterol     120 mg     0.3 %
Sodium     150 mg     10 %
Selenium     8.1 mcg     15 %
Manganese     0 mg     0.2 %
Potassium     200 mg     4.2 %
Iron     0.4 mg     4.4 %