Tested till perfect Mocha Ice Cream

Mocha Ice Cream

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 3 3egg yolkegg yolks
  • 3/4 cup 3/4cupgranulated sugar
  • 1-1/2 cups 1-1/2cups5% cream
  • 4 tsp 4tspinstant coffee granules
  • 2 tsp 2tspvanilla


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.

Nutritional Information Per 1/2 cup (125 mL): about

cal 230 pro 4g total fat 6g sat. fat 3g
carb 41g fibre 0g chol 173mg sodium 29mg

% RDI:

calcium 7 iron 4 vit A 10 folate 7
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