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Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:45 minsTotal Time:4 hrs 45 minsServings:9Yield:3 cupsJump to Nutrition Facts
Active Time:45 minsTotal Time:4 hrs 45 minsServings:9Yield:3 cups
Active Time:45 mins
Active Time:
45 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:9
Servings:
9
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswhole milk1cupheavy cream1cupspent coffee grounds4largeegg yolks⅔cuplightly packed brown sugar1 ½teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
2cupswhole milk
1cupheavy cream
1cupspent coffee grounds
4largeegg yolks
⅔cuplightly packed brown sugar
1 ½teaspoonsvanilla extract
DirectionsHeat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.Churn the cold custard in an ice cream maker according to the manufacturer’s directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.To make aheadFreeze for up to 1 week. Let soften in the refrigerator for 30 minutes before serving.Equipment1-qt. ice cream makerAssociated RecipeMagic Chocolate DrizzleOriginally appeared: EatingWell Magazine, April 2022
Directions
Heat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.Churn the cold custard in an ice cream maker according to the manufacturer’s directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.To make aheadFreeze for up to 1 week. Let soften in the refrigerator for 30 minutes before serving.Equipment1-qt. ice cream makerAssociated RecipeMagic Chocolate Drizzle
Heat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).
Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.
Churn the cold custard in an ice cream maker according to the manufacturer’s directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.
To make ahead
Freeze for up to 1 week. Let soften in the refrigerator for 30 minutes before serving.
Equipment
1-qt. ice cream maker
Associated Recipe
Magic Chocolate Drizzle
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)218Calories14gFat21gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
