Coffee Liqueur Ice Cream Recipe - Cooking Index
Coffee Liqueur Ice Cream Recipe - Cooking Index
| 2 | Eggs | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 4 cups | 948ml | Evaporated milk |
| 1 tablespoon | 15ml | Instant coffee powder - (or more as desired) |
| 1/2 cup | 118ml | Coffee liqueur |
Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee powder over medium heat until bubbles appear around edge.
Gradually stir about 2 cups hot evaporated milk mixture into egg mixture. Blend egg mixture into remaining hot milk mixture.
Cook, stirring, over low heat until mixture thickens slightly. Remove from heat. Refrigerate until well chilled. Stir in coffee liqueur.
Pour into ice cream freezer container.
Churn and freeze according to manufacturer's directions.
Makes 2 quarts
Source:
Cooking Light, May 1995, page 70
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.