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Egg Recipe

Egg Recipe recipe image
This homemade coffee ice cream is a decadent treat for true coffee lovers. Made with strong brewed coffee, sweetened condensed milk, and a touch of vanilla, it offers a rich, smooth texture that rivals store-bought versions. The addition of whipped heavy cream and beaten egg white ensures a light, airy consistency while maintaining a luxurious mouthfeel. Perfect for dessert after a hearty meal or as a standalone indulgence on a warm afternoon, this recipe captures the essence of a classic caf&# 195;© frozen dessert. Simple to prepare with pantry staples, itâÂÂs an easy way to enjoy a sophisticated flavor profile at home.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 548.9
Dietary: Gluten-free, Vegetarian
Description
This homemade coffee ice cream is a decadent treat for true coffee lovers. Made with strong brewed coffee, sweetened condensed milk, and a touch of vanilla, it offers a rich, smooth texture that rivals store-bought versions. The addition of whipped heavy cream and beaten egg white ensures a light, airy consistency while maintaining a luxurious mouthfeel. Perfect for dessert after a hearty meal or as a standalone indulgence on a warm afternoon, this recipe captures the essence of a classic caf&# 195;© frozen dessert. Simple to prepare with pantry staples, itâÂÂs an easy way to enjoy a sophisticated flavor profile at home.
Ingredients
  • 1 Can sweetened condensed milk
  • 1 C very strong coffee liquid
  • 1/8 Teaspoon salt
  • 1 Teaspoon vanilla
  • 1 C heavy cream, whipped stiff
  • 1 Egg white, stiffly beaten
Directions
  1. 1
    Brew a cup of very strong coffee and allow it to cool to room temperature.
  2. 2
    In a large bowl, whisk together the cooled coffee, sweetened condensed milk, salt, and vanilla extract until fully combined.
  3. 3
    In a separate clean bowl, whip the heavy cream until stiff peaks form.
  4. 4
    In another clean bowl, beat the egg white until stiff peaks form.
  5. 5
    Gently fold the whipped heavy cream into the coffee mixture using a spatula, being careful not to deflate the mixture.
  6. 6
    Fold in the beaten egg white until just incorporated, maintaining a light and airy texture.
  7. 7
    Transfer the mixture to a freezer-safe container with a lid.
  8. 8
    Freeze for 3 hours or until firm enough to scoop. For best texture, stir halfway through if possible, though not strictly required.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 548.9kcal
% Daily Value *
Total Fat 30.1g47%
Saturated Fat 18.7g94%
Cholesterol 90.0mg30%
Sodium 746.0mg32%
Total Carbohydrate 60.8g21%
Dietary Fiber 0.5g2%
Sugars 53.6g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coffee, ice cream, dessert, condensed milk, heavy cream, vanilla, egg white, homemade, frozen, smooth, caffeine, sweet, creamy, no-churn, freezer, chocolate, snack, summer, treat, easy
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-263/