Prep 20 mins
Cook 3 hrs
I have not made this recipe.
- 1⁄2 cup sugar
- 4 egg whites
- 1 (12 ounce) can evaporated low-fat milk
- 2 tablespoons instant coffee
- 2 teaspoons vanilla
- 3⁄4 cup half-and-half
- Combine sugar and egg whites and mix thoroughly.
- Add milk and thicken over medium heat.
- Stir in coffee to dissolve.
- Add vanilla, and half and half.
- Process according to your ice cream machine's instructions.
I wish the directions had been a bit clearer, I'm currently staring at a curdled egg and milk mixture. I stirred consistently over medium heat but my eggs started cooking and it turned into a mess. Bummer because this recipe sounded delicious!
I love this ice cream! I changed it slightly and replaced the sugar with about 6 tablespoons of agave nectar and it turned out great. I also used the basic recipe to make a peach custard ice cream and it was pretty good!
This light coffee ice cream had a great texture and wonderful rich coffee flavor. The recipe does not make much ice cream and the servings for six were quite small. The directions were a bit sparce so I followed the instructions for my ice cream maker and gradually warmed up my egg mixture stirring constantly so the eggs would not curdle and cooked over low heat until mixture was slightly thickened and coated the back of a spoon (about 3-4 minutes). I then placed the mixture in the refrigerator to cool completely (about 30 minutes) before adding the vanilla and half-and-half. Thanks for sharing this recipe. I am sure I will be making it again.