Greek Coffee Ice Cream
This ice cream is one of my favorite summer desserts. Once you master making ice cream at home, I guarantee you’ll do it all the time. The key is using two types of Greek coffee to give it the sweet, strong flavor. If you really want to dial it up add chocolate sauce to make it mocha!
Makes 2 quarts
1 ½ cup water
2 cups granulated sugar
3 cups heavy cream
6 egg yolks
3 tbsp frappe coffee
3 tbsp Greek Coffee
To make the simple syrup, bring the water and sugar to a boil in a saucepan until the sugar is completely dissolved and the mixture is translucent.
Bring the heat under the double boiler to medium and add the simple syrup. Then add the cream and milk and stir until the simple syrup dissolves into the milk. Vigorously whisk in the egg yolks one at a time until they are all in and completely smooth. Stir the mixture in the double boiler for about 20 minutes until it thickens enough that you can dip a wooden spoon into the mixture and trace a line with your fingertip and it will stay.
Add the frappe and stir until the coffee is dissolved. Remove the mixture from the heat and allow to cool for 5 minutes.
Place a 10-cup container on the countertop and strain the cooled mixture from the oven into the container. Stir in the Greek coffee and mix until dissolved. Cover the bowl with plastic wrap and refrigerate overnight. Put the bowl from ice cream machine in freezer overnight.
The next day, pour the mixture into the frozen ice cream maker bowl and process according to machine directions.
Transfer the ice cream to a container with a lid and place the ice cream in the freezer until it’s the serving consistency you’d like. About 30 minutes or longer.




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