So I’ve been without ice cream now for a few days and it was about time I made another batch. This time, I decided on a nice coffee ice cream so I can pair it with some caramel and raspberry sauces I have.
I’m a bit impatient so I haven’t made any ice cream recipes requiring any cooking or use of eggs. Having to wait for that kind of mixture to cool before freezing is too long for me. I did find a quick coffee ice cream recipe from Emeril Lagasse. The only change I made to the recipe was using vanilla paste instead of vanilla extract. The result? Fabulously cold, creamy and flavorful coffee!
I’m also submitting this recipe to the You Scream, I Scream, We All Scream for Frozen Desserts blogging event, hosted by Mike. This is a great event, especially with the summer weather… and besides, who can resist something cold to beat the heat?Here’s Emeril’s recipe for No Cook Coffee Ice Cream:
2 cups half and half
3 tablespoons instant coffee crystals
1 1/2 cup sugar
1 tablespoon vanilla extract (I used vanilla paste)
4 cups heavy cream
Garnish: Chocolate covered espresso beans Mint sprigs
In a small bowl combine the half and half, coffee crystals, sugar, and vanilla extract. Stir to dissolve the sugar. Add the heavy cream. Freeze according to manufacturers directions. Garnish with coffee beans and mint. Yield: 2 quarts