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!

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
Yum! No Cook-that's my kind of ice cream recipe. This will definitely be on my list to make soon.
ReplyDeleteThis looks fabulous! And what an awesome gift basket!
ReplyDeleteI seriousely need to get an ice cream maker! All of these yummy ice cream/sorbet/sherbert posts are torture! Coffee is my favorite flavor....yum!
ReplyDeleteThis looks great - I adore homemade coffee ice cream. I might have to try this recipe the next time I make it.
ReplyDeleteFlew down here from Mikes' & have to say this is fab. Coffee is my fave fave flavour & this looks seriously good. YUM!!
ReplyDeleteYea! Most of my coffee 'ice cream' recipes are really custards! I'm glad to have a tested recipe to add to my box.
ReplyDeleteNice straightforward recipe.. Salamat! This will be a nice pick me up.
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