Try this Chicory Coffee Ice Cream recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicory Coffee Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Community New Orleans Blend; 2 c Heavy cream; 1 pn Freshly-ground black pepper; 8 Egg yolks; beaten; 2 c Sugar; 1 qt Whole Milk

Find the most delicious recipes here

INGREDIENTS

2 tb Community New Orleans Blend
2 c Heavy cream
1 pn Freshly-ground black pepper
8 Egg yolks; beaten
2 c Sugar
1 qt Whole Milk

Servings

INSTRUCTIONS

In a large saucepan, over medium heat, combine the instant coffee, milk, cream, sugar and black pepper together. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time. This recipe yields about 1/2 gallon of ice cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse

NOTES

Alert editor

Chicory Coffee Ice Cream

2 tb Community New Orleans Blend
2 c Heavy cream
1 pn Freshly-ground black pepper
8 Egg yolks; beaten
2 c Sugar
1 qt Whole Milk

In a large saucepan, over medium heat, combine the instant coffee,  milk, cream, sugar and black pepper together. Whisk until the sugar  is dissolved. Bring the milk up to a boil and then reduce to a  simmer, this will scald the milk. Temper the beaten egg yolks into  the hot milk. Continue to cook until the mixture comes back to a  boil. This mixture will be thick and will coat the back of a spoon.  Remove from the heat and strain into a glass bowl. Cover the top of  the mixture with plastic wrap and cool completely. Place the mixture  in the refrigerator and chill completely. Pour the filling into the  ice cream machine and follow the instructions for the churning time.  This recipe yields about 1/2 gallon of ice cream.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-06-1997    Recipe by: Emeril Lagasse

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1692g)
Recipe Makes: 1 servings

Calories: 5636
Calories from Fat: 867 (15%)

Amt Per Serving		% DV

	Total Fat 96.3g	128 %
	Saturated Fat 59.5g	297 %
	Monounsaturated Fat 27.5g
	Polyunsanturated Fat 3.9g
Cholesterol 350.5mg		108 %
Sodium 192.3mg		7 %
Potassium 672.3mg		18 %
Total Carbohydrate 1223.7g		360 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 1221.1g
Protein 13.8g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5636

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe