Coffee Walnut Ice Cream – Experience #4

coffee walnut ice cream 4


On the kitchen table was a jar full of coffee. It whispered in my ear, and those words touched me like magic. I had no choice but to fulfill this deep desire, a desire to indulge in a sinful pleasure, its consequence will force me to run longer on a treadmill. Yes, that desire was to make some rich and creamy Coffee Walnut Ice Cream.

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By now, my addiction to coffee is apparent. It’s remarkable how your usual drink can be part of your favorite desserts. The coffee’s unique texture, aroma, and taste, allow it to blend well with other ingredients, yet maintain its uniqueness.
 
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Homemade Ice Cream can’t be compared to commercial ones, the ingredients are fresh, and the creaminess is divine. I hope that you enjoy my recipe for something I always loved Coffee Walnut Ice Cream 🙂 

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.

 
Coffee Walnut Ice Cream – Experience #4
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 3
Ingredients
  • 1½ cup heavy cream
  • ½ cup whole milk
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 4 tablespoon brewed black coffee
  • ½ cup sugar
  • ½ cup crushed walnuts
Instructions
  1. In a bowl, beat the egg yolks with sugar until creamy and lighter in color.
  2. In a saucepan, add the cream and milk. When it comes to a simmer, remove from heat.
  3. While whisking the egg mix, gradually pour the cream and milk.
  4. To get a smoother, silkier texture, strain the mixture through a sieve. Pour the mixture back into the saucepan.
  5. Keep stirring the custard on medium heat until it thickens enough to coat the back of a spoon. Draw a line at the back of the spoon and if both ends don't meet, the custard is ready.
  6. Remove from heat immediately and pour in a bowl.
  7. Add coffee and vanilla, and stir.
  8. Prepare a chilled water bath with ice cubes. Place the bowl on top and keep stirring the custard until it completely cools.
  9. Cover the custard with plastic wrap allowing the plastic to touch the custard's surface. Refrigerate the custard overnight or for 6 hours. This will thicken the custard and blend the flavors well.
  10. Transfer the custard to the chilled container of the ice cream maker and process according to the manufacturer's instructions.
  11. When done, transfer the ice cream to an airtight container and place in the freezer.

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