October 1 is International Coffee Day AND National Homemade Cookies Day. Of COURSE I will be celebrating with both and because I like you all so much, I am going to share the BEST Coffee Ice Cream Recipe ever!
This magical concoction is courtesy of my friend William Bond. It is a spectacular concert of sweet, luscious and creamy–topped with a delightful mouthful of coffee. You’re welcome!
Home Made Ginger Peanut Butter Chocolate Chip Cookies
William Bond's Coffee Ice Cream (Frozen Custard)
If you like coffee and you like ice cream, you are going to LOVE this!
Equipment
- Ice Cream Maker
Ingredients
- 3 egg yolks
- 3 tbsp granulated sugar
- ¼ cup half-and-half
- 1½ packets Starbucks Via Instant Italian Roast Coffee 4.9 g
- 1½ cups half-and-half
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 pinch Kosher salt
- ½ tsp pure vanilla extract
Instructions
- In a bowl, whisk together first four ingredients
- Heat next five ingredients to a simmer in a heavy saucepan
- Stir 4-5 tablespoons of the hot cream into the egg batter to temper and then add back into the saucepan
- Cook cream and batter while stirring almost constantly. Remove from heat at 175° F
- Cool the cream batter in an ice bath and/or refrigerator before adding to an ice cream maker.
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