Coffee ice-cream: here’s how to make it at home

When it’s hot, who doesn’t want something cool, like a lovely ice-cream? We have already given you plenty of recipes for combating the heatwave, delighting you, for example, with the recipe for creamy iced coffee , and also recommending sorbets and semifreddi: but how could we ever leave you without the recipe for a good coffee ice-cream? If you are thinking that making it at home is not for you because you don’t have the equipment, you couldn’t be more wrong.
In fact, as always, we have thought of those of you who don’t have ice-cream makers. And thus, besides providing you with a classic recipe with a few variations we are also going to give you one to make coffee ice-cream without an ice-cream maker at home.

4 recipes for coffee ice-cream

Milk, cream, eggs, sugar and, of course, good coffee: these are the ingredients for making the perfect ice-cream.

But we try to be aware of everyone’s needs. If, for you, cream is too fatty, or eggs are not suitable for your diet, don’t worry: in this article, besides the classic recipe, we will also be bringing you some delicious variations.

So, there’s something for everyone’s taste, the important thing is to have the right coffee.

Classic coffee ice-cream without ice-cream maker

Let’s start with a classic recipe which allows everyone to make excellent coffee ice-cream, just as creamy as the one at the ice-cream store.

Ingredients for about one pound of ice-cream

• 5 shots of Filicori Zecchini espresso
• 3 eggs
• 5.29 oz of sugar
• 11.83 fl oz of cream
• coffee beans for decoration
• bitter cocoa powder for decorating

Method

1. Prepare the coffee in the mocha and leave to rest. Put the container for beating the egg-whites in the freezer for 10 minutes. Meanwhile, separate the egg yolks from the whites, and beat the yolks with 100 grams of the sugar, preferably with an electric whisk, until you get a frothy mix. Take the empty container out of the freezer and pour in the egg whites, beating them with the remaining sugar until stiff.
2. Whip the cream, cold from the fridge, and pour it into a large bowl. Add the yolks and fold them in carefully from top to bottom so as not to deflate the whipped cream. Then add the egg whites in the same way. Lastly, pour in the coffee and stir into the mix delicately.
3.  Transfer the mixture into a suitable container with a lid and place in the freezer for at least three hours, taking care to take it out every 45-50 minutes, to stir it and put it back into the freezer.
4. Before serving, remove from the freezer and leave to rest for at least 15 minutes, then arrange the ice-cream in the bowls and decorate with a dusting of coffee powder and coffee beans.

Coffee ice-cream with ice-cream maker

If you have an ice-cream maker you will have a distinct advantage in making your coffee ice-cream, even more so if you put the bowl in the freezer a few hours beforehand, or even better, the day before, so that it is well-frozen when you come to prepare the ice-cream.

Ingredients for approximately one pound of ice-cream

• 4 shots of Filicori Zecchini espresso
• 5.29 oz of sugar
• 6.76 fl oz of cream
• 6.76 fl oz of milke
• 1 shot glass of coffee liqueur
• chocolate drops for decoration

Preparation

1. The first thing to do, obviously, is prepare the coffee in the mocha, then leave it to one side. In a small saucepan, pour the coffee with the sugar and, stirring delicately on a low heat, allow to cook until the sugar has dissolved completely. Pour in the milk, continuing to stir and, after a few minutes add the liquid cream.
2. Continue to cook on a low heat, stirring delicately, without bringing to the boil. Pour in the liqueur, stir, and then turn off the heat and leave at room temperature until completely cooled. Pour all the mixture into the bowl of the ice-cream maker, which should already be frozen, and switch on the machine for about half an hour. The ice-cream will gradually start to solidify and, once it has reached the right density, it will be ready to serve.
3. Obviously, if you are not going to eat the ice-cream immediately, you can cover it and put it in the freezer, remembering to take it out about 10-15 minutes before serving. You can decorate your coffee ice-cream with chocolate drops.

Coffee ice-cream without eggs

If you prefer not to overdo your egg consumption, this is the recipe for you: the result will be coffee ice-cream which is just as creamy.

Ingredients for approximately one pound of ice-cream

■ 4 shots of Filicori Zecchini coffee (plus one for the decoration)
■ 8.45 fl oz of vegetable cream
■ 8.45 fl oz of milk
■ 4.59 oz of sugar
■ coffee beans for decorating

Preparation

1. 1.Prepare the coffee in the mocha and pour into a small saucepan together with the sugar. Heat on a low temperature, stirring delicately until the sugar has fully dissolved. Then pour in the milk and stir again and, before it reaches boiling point, add the liquid cream. With a whisk, stir delicately until the mixture starts to thicken slightly.
2. 2. Transfer the ice-cream into a container with a lid suitable for the freezer and leave to cool for at least four hours, remembering to take it out of the freezer every 45-50 minutes to stir.
3. 3. Before serving, remove from the freezer and leave to rest at room temperature for at least 10 minutes. Arrange the ice-cream in the ice-cream cups, decorate with coffee beans and then, to give it that really special touch, pour a shot of hot coffee over the top. .

Coffee ice-cream without cream

If you don’t love cream, this variation of coffee ice-cream is made for you.

Simply increase the quantity of milk used and the result will be just as creamy.

Here’s how to prepare this recipe.

Ingredients for approximately one pound of ice-cream

• 3 shots of Filicori Zecchini espresso
• 3 egg yolks
• 5.29 oz of sugar/li>
• 33.81 fl oz of milk
• dark chocolate flakes for decoration

Preparation

1. First of all, prepare the coffee. Separately, beat the egg yolks with the sugar, preferably with an electric whisk, until you get a frothy mixture.
2.  In a small saucepan, heat the milk without boiling; then pour in the coffee and heat again. Pour everything into the bowl with the eggs and stir delicately until you get a smooth mixture.
3. If you have an ice-cream maker, transfer the mix into the previously frozen bowl and switch on the machine for about 45 minutes. If you don’t have an ice-cream maker, place the mixture in a container suitable for the freezer and keep in there for at least 4 hours, taking it out from time to time to mix. Serve your coffee ice-cream without cream, decorating it with dark chocolate flakes.

So, how about cooling down with a nice coffee ice-cream?

If you want to prepare a really special one, just go and check out our shop online to find the products you need!