Decaf coffee ice cream recipe
This decaf coffee ice cream recipe is a delicious and refreshing treat that can be made using a moka pot. With a rich and creamy texture, this homemade ice cream is the perfect dessert for any occasion.
Equipment
- 1 Saucepan
- 1 whisk
- 1 fine mesh sieve
- 1 ice cream machine
- 1 plastic wrap
- 1 Moka pot optional
Ingredients
- 2 cups Heavy cream
- 1 cup Decaf coffee, brewed and cooled
- 1/4 cup Instant coffee granules
- 6 yolks Eggs
- 1 cup Granulated sugar
- 1 tablespoon Vanilla extract
Instructions
Instructions without a moka pot
- In a medium saucepan, combine the heavy cream, decaf coffee, and instant coffee granules. Stir occasionally and heat over medium heat until it simmers.
- In a separate bowl, whisk the egg yolks and sugar until they become light and fluffy.
- Slowly pour the hot coffee mixture into the egg mixture while whisking continuously.
- Pour the mixture back into the saucepan and cook it over medium heat until it thickens into a custard.
- Remove the custard from the heat and stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve to remove any lumps or bits of egg.
- Let the ice cream mixture cool completely and then chill it in the fridge for at least 2 hours or overnight.
- After chilling, pour the mixture into your ice cream machine and churn it according to the manufacturer's instructions.
- Once it's done, transfer the ice cream to a container and cover it with plastic wrap.
- Freeze the ice cream for at least 4 hours or until firm.
- Serve with whipped cream and some chocolate chips or coffee beans for an extra special touch.
Instructions with moka pot
- Combine the heavy cream, decaf coffee, and instant coffee granules in a medium saucepan over medium heat, stirring occasionally, until it comes to a simmer.
- In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
- Slowly pour the hot coffee mixture into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat until it thickens into a custard.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve to remove any lumps or bits of egg.
- Let the ice cream mixture cool completely, then chill it in the fridge for at least 2 hours or overnight.
- Once chilled, pour the mixture into your ice cream machine and churn according to the manufacturer's instructions.
- When it's done, transfer the ice cream to a container, cover with plastic wrap, and freeze for at least 4 hours or until firm.
- Serve with a dollop of whipped cream and some chocolate chips or coffee beans for an extra special touch.
Notes
Nutritional Values:
Each serving of this decaf coffee ice cream contains approximately 300 calories, 25g of fat, 17g of carbohydrates, and 4g of protein. Additional Notes/Tips:
For a richer and more intense coffee flavor, consider using freshly ground coffee beans in your moka pot instead of instant coffee granules. You can also add some chocolate chips or cocoa powder to the ice cream mixture for a delicious mocha twist.
Each serving of this decaf coffee ice cream contains approximately 300 calories, 25g of fat, 17g of carbohydrates, and 4g of protein. Additional Notes/Tips:
For a richer and more intense coffee flavor, consider using freshly ground coffee beans in your moka pot instead of instant coffee granules. You can also add some chocolate chips or cocoa powder to the ice cream mixture for a delicious mocha twist.