No-cook Coffee Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Essnce08 | 1 | Servings | |
INGREDIENTS
| 2 | c | Half-and-half |
| 3 | T | Instant coffee crystals |
| 1 1/2 | c | Sugar |
| 1 | T | Vanilla extract |
| 4 | c | Heavy cream |
| === GARNISH === | ||
| Chocolate covered espresso | ||
| beans | ||
| Mint sprigs |
INSTRUCTIONS
In a small bowl combine the half and half, coffee crystals, sugar, and vanilla extract. Stir to dissolve the sugar. Add the heavy cream. Freeze according to manufacturers directions. Garnish with coffee beans and mint. This recipe yields about 2 quarts of ice cream. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3304
Calories From Fat: 1571
Total Fat: 178.8g
Cholesterol: 654.9mg
Sodium: 1002.1mg
Potassium: 1623.1mg
Carbohydrates: 397g
Fiber: 30.2g
Sugar: 301.6g
Protein: 40.4g