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Coffee Custrad Ice cream
Deliciously smooth and creamy Coffee Custard based Ice cream!
Course
Dessert
Keyword
Coffee Custard Ice cream
Prep Time
40
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
45
minutes
minutes
Ingredients
125
ml
4.5% Whole Milk
1/4
cup + 1 tbsp
Sugar
Pinch
Salt
250
ml
30% Amul Whipping Cream
3
Egg Yolk
1/4
tsp
Vanilla Extract
2
tbsp
Coffee Powder
Instructions
In a sauce pan, warm Milk, half of Sugar, salt, coffee powder and 1/2 cup cream.
Let it sit for 10 minutes to infuse in the coffee.
In another bowl, beat in yolks and remaining sugar till light color.
Set the remaining cream over Ice bath and set a strainer.
Now rewarm the coffee mix, if not warm enough. (you can also strain it in a fine strainer to remove the coffee granules)
Add in the warm coffee slowly, whisking egg yolks consistently.
Pour it back to the sauce pan and cook the custard on very low flame.
Stir it continuously using a spatula. When they start to coat the spatula, its time to remove from heat.
Strain it over the cream on ice bath.
Mix them well using a whisk til blended.
Chill the ice cream base overnight and then freeze for an hour.
Arrange the Kitchenif Ice cream maker with the chilled canister bowl. Set it for 30 minutes.
Switch on the machine and then slowly pour in the super chilled mixture.
Check after 20 minutes for a soft serve consistency. On the other hand the machine will stop running once ice cream reaches the soft serve stage.
You can scoop it out and freeze for 3 hours to make firmer consistency.
Serve it with Chocolate curls!!