Shutterbug Chef Makes Emeril Lagasse’s Coffee Ice Cream

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This is the first in my new feature Called: Shutterbug Chef Cooks The Food Network!

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Shutterbug Chef!

For Christmas this year my kids gave me a Cuisinart Ice Cream Maker I had wanted one and planned to try my “paleo” ice cream recipes in it hoping that somehow they would be creamier, less icy.  So far, I have tried a couple of clean recipes but I am still trying to work on not only the texture but also the flavor.  I don’t want all ice creams being based on coconut or bananas, even though they are very good, too.

Fear, not, I am off to a good start for paleo eaters  with dark chocolate mocha ice cream, and a vanilla almond butter with pecans, too. Once worked out, I will be sure to get them up on the blog for all your family (including clean eaters) to enjoy!  However, I will start with an ice cream I made for my husband using REAL cream, REAL milk and REAL sugar!  Therefore: 

But, lets get to todays AHMAZING Coffee Ice Cream.  After making this one today, I think Emeril himself would say BAM!  The recipe was easy to follow, there were no difficult to find ingredients, and clear instructions!  The result was a smooth, creamy coffee flavor but not too sweet!  I cut down the sugar to 1/2 cup from the recipe amount of 3/4 cup.  It  still had a satisfying sweetness to it, just not toooooo sweet!

The key to using an electric ice cream maker is to keep the inside bowl frozen at all times.  That way, you can have home made ice cream any day!

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Shutterbug Chef!

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Shutterbug Chef Makes Emeril Lagasse’s Coffee Ice Cream

This creamy and rich ice cream has a lovely coffee flavor but is not too sweet!

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Ingredients

Instructions

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

Notes

Ice Cream is best stored in glass containers  with lids.

This will last in the freezer for about a week.

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Shutterbug Chef!

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