Café Au Lait Ice Cream

Café Au Lait Ice Cream
Makes:
10 servings, 1/2 cup each
Prep Time:
10
minutes
Total Time:
210
minutes
This café au lait ice cream is simple to make and perfect for a hot summer day. Can be served with a soft-serve texture or a firmer texture.

In this recipe:


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Ingredients:

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1 NESCAFÉ DOLCE GUSTO Café Au Lait capsule, brewed according to package directions (6.1 fl. oz.)
  • 1/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped (optional)

Directions:

HEAT milk and heavy cream in medium saucepan over medium heat just until hot (do not boil). Remove from heat.

BEAT egg yolks, sugar and salt in large mixer bowl until well combined. Very slowly beat in the milk mixture until combined.

POUR mixture back into saucepan; heat over medium-low heat, stirring frequently, until the mixture reaches 160° F. This should take about 12 minutes. Do not boil. Stir in coffee. Place mixture in refrigerator for 1 hour or until cool.

POUR mixture into an ice cream maker and freeze according to manufacturer’s directions. During the last few minutes of churning, add the chopped morsels.

SERVE immediately for a soft-serve texture or transfer to a covered container and freeze for a firmer texture.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Café Au Lait Ice Cream

    Ingredients

    • 1 1/2 cups whole milk
    • 1 1/2 cups heavy whipping cream
    • 4 large egg yolks
    • 2/3 cup granulated sugar
    • Pinch of salt
    • 1 NESCAFÉ DOLCE GUSTO Café Au Lait capsule, brewed according to package directions (6.1 fl. oz.)
    • 1/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped (optional)

     

    Directions

    HEAT milk and heavy cream in medium saucepan over medium heat just until hot (do not boil). Remove from heat.

    BEAT egg yolks, sugar and salt in large mixer bowl until well combined. Very slowly beat in the milk mixture until combined.

    POUR mixture back into saucepan; heat over medium-low heat, stirring frequently, until the mixture reaches 160° F. This should take about 12 minutes. Do not boil. Stir in coffee. Place mixture in refrigerator for 1 hour or until cool.

    POUR mixture into an ice cream maker and freeze according to manufacturer’s directions. During the last few minutes of churning, add the chopped morsels.

    SERVE immediately for a soft-serve texture or transfer to a covered container and freeze for a firmer texture.

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