Mocha Ice Cream

By The Canadian Living Test Kitchen

Tested till perfect

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Mocha Ice Cream

Nutritional Info

Per 1/2 cup (125 mL): about -
cal 230230 cal
pro 4 g4g pro
total fat 6 g6g total fat
sat. fat 3 g3g sat. fat
carb 41 g41g carb
fibre 0 g0g fibre
chol 173 mg173mg chol
sodium 29 mg29mg sodium
% RDI: -
calcium 77 calcium
iron 44 iron
vit A 1010 vit A
folate 77 folate

Easy to make, this ice cream has the pick-me-up of coffee.

Ingredients

  • 3 egg yolks 3 egg yolks
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1-1/2 cups 5% cream 1-1/2 cups 5% cream
  • 4 tsp instant coffee granules 4 tsp instant coffee granules
  • 2 tsp vanilla 2 tsp vanilla

Preparation

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.

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