Coffee ice cream with cream and yolks
6 servings
30 minutes
Coffee ice cream made with cream and egg yolks is an exquisite dessert inspired by European culinary tradition. Its delicate texture and rich flavor resemble Italian gelato but with a deep coffee note that adds a unique charm. Thick cream intertwined with the aroma of natural coffee creates a harmonious blend of creamy softness and invigorating taste. Egg yolks give it a velvety texture and a refined aftertaste. This ice cream is perfect for those who appreciate rich flavors and gourmets who prefer the elegance of classic recipes. It can be served with chocolate shavings, nuts, or a splash of liqueur for added sophistication. It pairs wonderfully with strong espresso or sweet desserts, making every tea time special.
1
Whisk the yolks with sugar until light and fluffy.
- Egg yolk: 7 pieces
- Cane sugar: 150 g
2
Bring the cream to a boil, but do not let it boil.
- Double cream 40% fat: 1 l
3
Brew very strong coffee, strain it through the finest sieve, and add to the cream.
- Ground coffee: 3 tablespoons
4
Combine the cream-coffee mixture with the whipped yolks and gently mix.
- Double cream 40% fat: 1 l
- Ground coffee: 3 tablespoons
- Egg yolk: 7 pieces
5
Bring the mixture to a boil over very low heat, stirring constantly. As soon as it thickens, remove it immediately and stir for another 2-3 minutes without stopping.
- Double cream 40% fat: 1 l
6
Pour into a plastic container, cool, cover with a lid, and place in the freezer for 6-8 hours.
7
Stir the ice cream with a wooden spoon every hour for uniformity, or use an ice cream maker.
