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
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.
- Keywords : Dessert; Refrigerate/Chill; Kid-Friendly; Summer; Coffee; Cream; Eggs; Freeze;
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