Coffee Or Vanilla Ice Cream Recipe
Learn how to make Coffee Or Vanilla Ice Cream through this simple recipe. A delicious Coffee Or Vanilla Ice Cream gets its taste from Eggplant Eggs. It is a great Dessert. Treat your friends to this Coffee Or Vanilla Ice Cream and let them know its taste.
Ingredients
1 1/4 cups heavy cream
1 1/4 cups light cream
1/4 cup sugar, firmly packed
1 1/2 teaspoons coffee extract or a few drops of vanilla
4 egg yolks
3 teaspoons cornstarch
Directions
1 Whip the double (heavy) cream to very soft peak stage. Refrigerate to chill.
2 Put a 1.2 litre/2 pint (5 cup) plastic ice cream container in the freezer.
3 Put the single (light) cream into a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 3 minutes until boiling.
4 Meanwhile beat together the sugar, coffee or vanilla essence and egg yolks in a large bowl. Blend the cornflour (cornstarch) into egg yolk mixture.
5 Pour the heated cream onto the egg yolk mixture, beating well with a balloon whisk.
6 Microwave on full power for 1-2 minutes until boiling point is reached.
7 Remove from oven, then beat again. Allow to stand for 10 minutes.
8 Place the mixing bowl in a large bowl containing ice cubes. Leave, beating occasionally, until quite cold.
9 Beat the refrigerated whipped cream into the custard. Put the bowl into the freezer until the ice cream reaches setting point (about 35 minutes).
10 Beat well with an electric hand whisk or rotary whisk.
11 Put the mixture into the ice cream container and freeze until firm (about 2 hours).
2 Put a 1.2 litre/2 pint (5 cup) plastic ice cream container in the freezer.
3 Put the single (light) cream into a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 3 minutes until boiling.
4 Meanwhile beat together the sugar, coffee or vanilla essence and egg yolks in a large bowl. Blend the cornflour (cornstarch) into egg yolk mixture.
5 Pour the heated cream onto the egg yolk mixture, beating well with a balloon whisk.
6 Microwave on full power for 1-2 minutes until boiling point is reached.
7 Remove from oven, then beat again. Allow to stand for 10 minutes.
8 Place the mixing bowl in a large bowl containing ice cubes. Leave, beating occasionally, until quite cold.
9 Beat the refrigerated whipped cream into the custard. Put the bowl into the freezer until the ice cream reaches setting point (about 35 minutes).
10 Beat well with an electric hand whisk or rotary whisk.
11 Put the mixture into the ice cream container and freeze until firm (about 2 hours).
