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    COFFEE ICE CREAM
    from "Ben & Jerry's Homemade Ice Cream & Dessert Book" by Ben Cohen, Jerry Greenfield and Nancy Stevens

    Coffee Ice Cream can also be made with coffee concentrate that has been prepared at least one day ahead of time. Dan Cox of Green Mountain Roasters recommends using either a full-bodied blend of coffee such as Viennese Roast or a very flavorful Sumatran blend such as Sumatra-Kona.

    Makes 1 quart
    INGREDIENTS (CLICK TO BUY)

    2 large eggs
    3/4 cup plus 2 tablespoons sugar
    2 cups heavy or whipping cream
    1 cup milk
    3 tablespoons good-quality freeze-dried coffee

    Print recipe
    PREPARATION

    1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, milk, and 2 tablespoons of the coffee and whisk to blend.
    2. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
    After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until the ice cream is ready.
    NOTE: Making Coffee Concentrate
    To prepare coffee concentrate, you will need a coffee toddy, 1 pound medium to fine ground coffee, and 1/2 gallon cold water. Set the toddy over an empty jar, place the coffee in the filter, and pour the water over it. Let the coffee drip overnight. This makes 5 ounces of concentrate. Use only 4 1/2 teaspoons for each batch of ice cream.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      Mount Hagen Organic Instant Coffee - $9.49/ea
     3.53oz
     
    You May Already Have
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
     
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