Mmmmm....... Hagen Daz Coffee ice cream, my favorite ice cream. I went to pick up a highly overpriced pint only to see that it wasn't even a pint anymore, needless to say that put my panties in a bunch. I put it right back and decided to make my own.
I remember when my dad would make ice cream back in the day of the crank. When you're small you think it's great and want to turn the crank but they won't let you. When you finally get old enough to turn the crank, that's the last thing you want to do. But by that time you're slave labor and are forced to. We finally went the electric route, but it's such a mess with the rock salt and ice.
Several years ago The Little Buddy found a brand new Donvier at a yard sale for 3.00. Nope I'm not missing a zero, 3 buckaroos, one of his best yard sale finds. This thing is great for the two of us. It makes 1 to 1 1/2 quarts and only takes about 20 minutes, you only have to crank it about 2 turns every 3 minutes. I sat this on my lap while watching Jeopardy and before final Jeopardy I had ice cream.
I lean toward the non custard ice creams. The nice thing about this recipe, you can mix around cream, milk or 1/2 & 1/2 and control the fat content. If you are worried about using raw eggs, just heat the liquid until it's almost to the simmer stage. Temper the eggs with about 1 cup of liquid then add the rest mix well and chill.
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Coffee Ice Cream
2/3 cup sugar
1 3/4 cup half & half
2 cups cream
1 tsp. vanilla
3 tsp. espresso powder mixed in a small amount of hot water (this can be adjusted according to how strong you want it)
dash of salt
Cream eggs and sugar together until thick and pale yellow. Add remaining ingredients and blend. This can be used immediately or stored in the fridge until ready to use.
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