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Gluten-free coffee ice cream

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Gluten-free coffee ice cream – 

I love all the desserts with coffee, but above all the ice cream, perfect with the taste of the meringue.

Gluten-free coffee ice cream

Preparation time 1 hour (excluding resting time in the refrigerator)

Ingredients:

5,5 dl of milk

1,5 dl of double cream

2 small cups of coffee

6 yolks

180 grams of sugar

grechina

Heat the milk with 1 dl of cream and coffee over low heat, when hot (it shouldn’t boil), remove from heat and let cool.

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Beat the egg yolks with the sugar, add the milk, cream and coffee, heated earlier, and remaining cream and mix well.

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Cook the mixture over low heat without boiling, stirring constantly. Pour the cream into a bowl and let it cool down, slamming with a hand whisk, for 10 minutes. Put in refrigerator, covered with foil, for 1 hour.

Transfer the mixture into the ice cream maker and operate it for about 30 minutes. Store the ice cream in the freezer.

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Sprinkling with cocoa powder and with some small meringues (here the recipe).

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Gluten-free coffee ice cream

grechina

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