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Delightful, cool and smooth dessert for coffee lovers.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.67 view details


  1. Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat; remove from the heat and set aside.
  2. Beat the egg yolks in a medium bowl.
  3. Whisk 1 cup of the hot cream into the egg yolks. Add the vanilla extract.
  4. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over low heat, stirring constantly until slightly thickened, about 4-5 minutes.
  5. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
  6. Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
  7. Transfer to plastic container and place in the freezer for a few hours before serving.
  8. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
  9. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 6 servings
Calories 349  
Calories from Fat 191 55%
Total Fat 21.54g 27%
Saturated Fat 12.38g 50%
Trans Fat 0.0g  
Cholesterol 221mg 74%
Sodium 71mg 3%
Potassium 234mg 7%
Total Carbs 32.34g 9%
Dietary Fiber 0.0g 0%
Sugars 29.71g 20%
Protein 6.85g 11%



  • ShaleeDP
    June 13, 2013
    Sounds so nice! More ways to enjoy coffee :D

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