Coffee Ice Cream
A rich and robust coffee ice cream made from a base of strong black coffee and fresh heavy cream. This historical recipe creates a refreshing frozen dessert by blending a simple sugar syrup with intense coffee flavor and creamy richness, finished with a hint of vanilla. Perfect for coffee lovers seeking a classic, eggless ice cream treat that balances sweetness with deep roasted notes.
Ingredients
- 2 cups Heavy cream (Originally '1 Sher fresh dairy thick cream'. Converted to approx 1 pint/2 cups.)
- 1 1/2 cups Granulated sugar (Originally '26 Tolas crushed sugar'. Converted to approx 300g.)
- 2 cups Strong black coffee (Originally '1 pint strong coffee without milk'. Brewed strong and cooled.)
- 1 cup Water (Originally '2 Pasher'. Converted to approx 1 cup (half a Sher).)
- 1 teaspoon Vanilla extract (Originally 'essence vanilla to taste'.)
Instructions
- 1Brew strong black coffee and allow it to cool completely.
- 2In a saucepan, combine the sugar and water. Place over medium heat and stir until all the sugar is completely dissolved. Remove from heat, strain through a fine mesh sieve to remove any impurities, and let it cool.
- 3In a large bowl, combine the cooled sugar syrup, the cooled coffee, and the heavy cream. Mix thoroughly until well combined. Add vanilla extract to taste.
- 4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until hard.