How To Make Mexican Coffee Ice Cream
Add a Mexican flair to your homemade coffee ice cream with this recipe. This rich, sweet, and creamy concoction has a hint of cinnamon, too.
In a medium saucepan over medium-low heat, combine milk, coffee, cinnamon, and orange zest. Bring to a boil; remove from heat. Allow to steep 30 minutes.
Line a mesh strainer with cheesecloth and place over a bowl; strain liquid into bowl. Return liquid to saucepan; add condensed milk. Bring to a boil over medium heat.
In a medium bowl, whisk together egg yolks and sugar. Pour a third of the hot milk mixture into egg mixture; whisk until smooth. Return egg mixture to saucepan with remaining milk mixture.
Reduce heat to medium-low. Cook, stirring constantly, until mixture has thickened (do not let boil). Remove from heat; strain through a strainer set over a bowl.
Stir in cream. Let cool. Refrigerate at least 30 minutes or up to 2 days.
Make ice cream according to ice cream maker instructions. Freeze for at least 3 hours. Allow to soften in the refrigerator just before serving.
- Calories: 690.19kcal
- Fat: 43.96g
- Saturated Fat: 26.72g
- Monounsaturated Fat: 12.89g
- Polyunsaturated Fat: 1.97g
- Carbohydrates: 65.13g
- Fiber: 0.45g
- Sugar: 59.72g
- Protein: 11.92g
- Cholesterol: 246.61mg
- Sodium: 163.82mg
- Calcium: 371.88mg
- Potassium: 657.81mg
- Iron: 0.76mg
- Vitamin A: 484.18µg
- Vitamin C: 3.91mg
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