Did someone say STRONG COFFEE ice cream?
Well what better day than National Ice Cream day to show you how to make this delicious creamy goodness.
Salty N’ Sweet Latte Ice Cream Recipe *warning this ice cream is keto ;)
2 scoops Latte *red bag
2 cups heavy cream, separated into 1/2 cup and 1 1/2 cups
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
8 large egg yolks
1.Prepare Coffee: Take 2 scoops Strong Coffee stir/mix into 4 oz of hot water. Let cool.
2. Prepare the ice cream base: In a separate medium saucepan, whisk together the eggs, milk, and remaining cream. Heat at medium-low heat, stirring frequently, and gently cook until ice cream base has thickened to coat the back of a wooden spoon (approx 170-175 F on an instant read thermometer). Prepare an ice bath in a large bowl. Strain the ice cream base through a fine-mesh sieve into a medium bowl. Add STRONG coffee, and stir well to combine. Set bowl on top of ice bath, stirring mixture frequently to cool rapidly, about 10 minutes or until approx 55-60 degrees on an instant read thermometer. Ideally cover and chill at least 4 hours or overnight, though ice cream can be churned at this point if desired.
3. Churn the ice cream: Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for a softer, gelato-like consistency, or store in freezer until needed. Consume within 1 week.