Coffee Ice Cream: The Best Coffee Ice Cream Recipe from Cook'n

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	Coffee Ice Cream

Serves: 8

Print this Recipe

(Helado de Café)
Category: Ice Creams
Makes about 1 quart
During our shared trips to Mexico, Camille Tarantino and I seldom end a day without indulging in a scoop of ice cream. Camille developed the recipe for this yummy ice cream that contains no eggs. It reminds us of ice cream from our favorite ice cream shop, on a corner across from the main zocalo (plaza), in Oaxaca.

   1 1/4 cups milk
   2 tablespoons instant coffee or espresso powder
   2/3 cup sugar
   3 cups whipping or heavy cream
   2 teaspoons pure vanilla extract

In a medium saucepan heat the milk until steaming, but do not boil. Whisk in the coffee. Add the sugar and continue whisking until the sugar is completely dissolved. Cool to lukewarm. Add the whipping cream and vanilla. Whisk until completely mixed. Transfer to a clean container. Cover and refrigerate 6 hours or overnight. Stir the mixture and transfer to an ice cream machine. Freeze according to the manufacturer's directions.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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