Coffee Can Ice Cream Food
AFFOGATO
Our easy affogato recipe is the perfect Italian-inspired summer dessert. This simple coffee treat can be made in just five minutes with two ingredients
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 5m
Number Of Ingredients 2
Steps:
- Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
- To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
COFFEE ICE CREAM
Steps:
- Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
- Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
COFFEE CAN ICE CREAM
Who knew crafting a batch of homemade ice cream could be so much fun? Grab the kids, two coffee cans, ingredients for the ice cream and roll away!
Provided by BroomstickFox
Categories Frozen Desserts
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- You will also need: 1 small coffee can (1 lb. can) and 1 large coffee can (3 lb. can).
- In 1 lb. coffee can mix all ingredients.
- Seal can lid well with duct tape.
- Put small, sealed can inside larger 3 lb. can.
- Pack ice and 1 cup salt around small can.
- Put lid on large can and duct tape closed.
- Roll back & forth on a large towel (optional) for 15 minutes.
- Open large can and dump ice and water.
- Wipe small can dry and open. Stir mix, scraping sides of can.
- Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now.
- Reseal small can and place back in larger can.
- Repack with salt and ice.
- Continue rolling for 10 minutes more.
- Open large can and dump ice and water.
- Wipe small can dry and open.
- Enjoy!
Nutrition Facts : Calories 5226, Fat 410.2, SaturatedFat 252.6, Cholesterol 1664.9, Sodium 1215.2, Carbohydrate 363.8, Fiber 4, Sugar 302.7, Protein 45.7
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
HOMEMADE ICE CREAM IN A COFFEE CAN
A great "family time" activity with a sweet reward at the end!
Provided by star pooley
Categories Ice Cream & Ices
Time 20m
Number Of Ingredients 10
Steps:
- 1. Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
- 2. Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
- 3. Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
- 4. Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
- 5. If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
- 6. Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.
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- In a medium bowl, whisk together the whipping cream, sugar and milk until the milk has dissolved. Mix in the vanilla extract and the coffee.
- Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
NO-CHURN COFFEE ICE CREAM RECIPE - TODAY.COM
Preparation. 1. In a medium sized mixing bowl (or in a stand mixer fitted with the whisk attachment), add the cold heavy whipping cream and instant coffee. Add a pinch or two …
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- 1. In a medium sized mixing bowl (or in a stand mixer fitted with the whisk attachment), add the cold heavy whipping cream and instant coffee. Add a pinch or two of cocoa powder, if using. Gently whisk and set aside.
- 2. In a large mixing bowl, combine sweetened condensed milk, evaporated milk, vanilla extract and sea salt, if using. Gently mix with spatula until homogeneous and set aside.
- 3. Return to the cream mixture and begin whipping. Start it on the lowest speed setting to prevent splashing and increase to the highest speed until whipped cream forms with stiff peaks (this will take about 3 minutes). The mixture should be silky and smooth in texture, be careful not to over whip the cream as butter can form.
- 4. Using a spatula, scoop 1/3 of the coffee whipped cream into the sweetened condensed milk mixture and gently fold to combine. Repeat this step until all of the whipped cream is folded into the sweetened condensed milk mixture.
COFFEE ICE CREAM RECIPE - ANNA PAINTER | FOOD & WINE
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- Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
- In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don’t let it boil.
- Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 30 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour.
- Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.
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- Combine sugar and instant coffee in a large bowl. Add milk and with a hand mixer, beat until sugar and coffee are dissolved. Add in vanilla and heavy cream and mix until blended. Chill in refrigerator for 2 hours or more.
- While ice cream is freezing, shave dark chocolate using a cheese grater. Place shaved chocolate in freezer for 10 minutes.
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- Surround the small coffee can with about one inch of ice, then sprinkle a heavy heaping of rock salt on top.
HOW TO MAKE HOMEMADE ICE CREAM IN A CAN - FUN FOR KIDS ...
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4.9/5 (8)Category DessertCuisine AmericanEstimated Reading Time 7 mins
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- Inside the smaller coffee can, mix up the milk, whipping cream, sugar and vanilla. If you are using an add-in item such as chopped candy bars, chocolate chips, or nuts, you can also add those now. If using fruit, I recommend adding later. Wipe outside of can to ensure that it dry. Secure the lid on the small can securely with duct tape.
- Place the smaller (now filled) can into the center of the larger can. Place crushed ice all around the small can. When the can is almost full with ice, sprinkle rock salt (about 3/4 cup) on the ice. Cover the large can with its lid, wipe down any moisture or frost that is collecting on the outside of the can and tape the lid securely on with duct tape.
- Roll the can around on the floor for about 15 minutes. Open the large can and remove the smaller can. Open the smaller can and scrape down the side of any ice cream that has begun to form on the sides of the can. Mix in fruit, if you wish to add any in. Cover can once again, wipe and dry outside of can the best you can, and secure the lid with duct tape. Since there will be more frost and wetness on the outside of the can, you will probably find that the duct tape doesn’t hold to the can — this means you will probably need to tape all the way around and secure to tape, rather than the can.
- Drain off the water from the large can and place the smaller can inside the larger can again. Repeat with the ice and rock salt as previously. Secure the lid just as you did with the smaller can on the 2nd time.
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5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 372 per serving
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- Combine the milk and coffee beans in a heavy medium saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.
- While the coffee beans steep, beat the sugar into the egg yolks in a medium mixing bowl, until they’re thickened and pale yellow. Beat in the flour and salt. Set aside.
- Remove the coffee beans with a skimmer or slotted spoon, or pour milk through a strainer catching the coffee milk on the other end. If some of the milk has evaporated, measure it out and add more fresh milk to make 1 & 1/2 cups of milky coffee. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens and coats the back of a wooden spoon. Be careful not to let the mixture boil, or the eggs will scramble. Remove from heat, and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, and freeze in your ice cream machine, according to manufacturer’s instructions. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
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From eatthis.com
- Dunkin Donuts Iced Coffee. Per medium: 5 calories, 0 g fat (0 g saturated fat), 10 mg sodium, 0 g carbs (0 g fiber, 0 g sugar), 0 g protein. This iced black coffee is so basic…which makes it a winner.
- Krispy Kreme Iced Coffee. Per 12 fl. oz: 35 calories, 1 g fat (0.5 g saturated fat), 45 mg sodium, 3 g carbs (0 g fiber, 0 g sugar), 3 g protein. If you're in the mood for an Original Glazed Donut from Krispy Kreme, if you're sipping on this plain iced coffee, go ahead and get the treat.
- Starbucks Iced Caffè Latte. Per grande: 130 calories, 4.5 g fat (2.5 g saturated fat), 115 mg sodium, 13 g carbs (0 g fiber, 11 g sugar), 8 g protein. This iced latte macchiato keeps things simple: espresso, milk, and ice.
- Panera Iced Caffe Latte. Per 20 fl. oz: 170 calories, 6 g fat (4 g saturated fat), 130 mg sodium, 16 g carbs (0 g fiber, 15 g sugar), 11 g protein. Who doesn't love the delicious creaminess of an iced latte?
- Sonic Original Cold Brew Iced Coffee. Per medium: 260 calories, 13 g fat (8 g saturated fat), 150 mg sodium, 32 g carbs (0 g fiber, 17 g sugar), 5 g protein.
- Peet's Iced Vanilla Latte. Per medium with 2% milk: 220 calories, 3.5 g fat (2 g saturated fat, 0 trans fat), 90 mg sodium, 39 g carbs (0 g fiber, 35 g sugar), 7 g protein.
- McDonald's Iced Caramel Latte. Per medium: 270 calories, 8 g fat (4.5 g saturated fat, 0 g trans fat), 340 mg sodium, 40 g carbs (0 g fiber, 36 g sugar), 9 g protein.
- Starbucks Coffee Frappuccino Blended Coffee. Per grande with 2% milk: 230 calories, 3 g fat (2 g saturated fat), 230 mg sodium, 46 g carbs (0 g fiber, 45 g sugar), 3 g protein.
- Au Bon Pain Iced Caramel Macchiato. Per 16 fl. oz: 270 calories, 8 g fat (4.5 g saturated fat, 0 g trans fat), 135 mg sodium, 41 g carbs (0 g fiber, 40 g sugar), 8 g protein.
- Tim Hortons Iced Mocha Latte. Per medium: 390 calories, 9 g fat (7 g saturated fat, 0 g trans fat), 330 mg sodium, 68 g carbs (2 g fiber, 56 g sugar), 12 g protein.
COFFEE ICE CREAM - THE SPRUCE EATS
Coffee Cardamom Ice Cream: Add 1 teaspoon of ground cardamom to the ice cream mixture and then freeze as directed. Coffee Cinnamon Ice Cream: Add 1/2 teaspoon of ground cinnamon to the ice cream mixture and then freeze as directed. Coffee Chocolate Chip Ice Cream: Chop about 4 to 6 ounces of semisweet chocolate into small pieces and fold them …
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KID-POWERED COFFEE CAN ICE CREAM! - WALKTALKPLAY
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Reviews 1Estimated Reading Time 2 mins
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HOMEMADE ICE CREAM RECIPE FOR COFFEE CAN ICE CREAM ...
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HOMEMADE ICE CREAM MAKER | HOW TO MAKE ICE CREAM IN …
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HOMEMADE ICE CREAM IN A COFFEE CAN - THE SPRUCE EATS
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The best way to get coffee ice cream without caffeine is probably to make it yourself (you’ll find a recipe below). Even decaf coffee ice cream will still have small amounts of caffeine because most recipes use decaffeinated coffee. And decaf coffee still has around 7mg per 8oz serving. Of course, your serving of decaffeinated coffee ice cream (probably 1/2 to 1 …
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Estimated Reading Time 8 mins
From enjoyjava.com
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Add the instant coffee and the cocoa powder and leave to cool. Mix the egg yolks with the sugar. Pour the filtered milk into the mixture, stir together, then pour the cream into the ice cream maker and turn the machine on.
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COLD COFFEE WITH ICE CREAM - ONLY 3 INGREDIENTS NEEDED!
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HOMEMADE COFFEE ICE CREAM RECIPE - JOYFOODSUNSHINE
Transfer the coffee ice cream mixture into an airtight container and cool completely in the fridge (preferably overnight). Churn. Pour the coffee ice cream mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
From joyfoodsunshine.com
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From joyfoodsunshine.com
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HOW TO MAKE COFFEE ICE CREAM - DRIFTAWAY COFFEE
Coffee ice cream is a rich, sweet treat that many enjoy. While an affogato (which is itself delicious) can be made in a few minutes by pouring a shot of espresso over ice cream, coffee ice cream rewards those who put in the time and effort required to make it with a coffee flavor that permeates the ice cream itself. If you’d like to try making this delectable delight, …
From driftaway.coffee
Estimated Reading Time 3 mins
From driftaway.coffee
Estimated Reading Time 3 mins
COFFEE ICE CREAM RECIPE - COOK.ME RECIPES
Heat milk, sugar, coffee and salt. Place 2½ cups of whole milk, 1½ cups of granulated sugar, ⅛ teaspoon of salt, 2 tablespoons of coffee granules in a medium saucepan and stir to combine. Cook while stirring occasionally over medium heat until steaming slightly. Turn the heat down to low. 2.
From cook.me
Cuisine WorldTotal Time 1 hr 44 minsServings 10Calories 276 per serving
From cook.me
Cuisine WorldTotal Time 1 hr 44 minsServings 10Calories 276 per serving
WHAT TO SERVE WITH COFFEE ICE CREAM - COFFEE TEA - CHOWHOUND
what to serve with coffee ice cream. j. jenniann0227. |. Aug 26, 2007 09:54 AM 18. Having a dinner party tonight and my guest of honor's favorite is Haagen Daaz Coffee Ice Cream. I'm looking for some way to incorporate it into my dessert, any suggestions!?
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From chowhound.com
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CARAMEL MACCHIATO ICE CREAM - LIFEBOOST COFFEE
Method Prepare your ice cream maker. Mix all of your ingredients in a saucepan over medium heat. Stir until combined and heated through. Chill the mixture for 3 to 4 hours (or until chilled right through). Add chilled mixture to your ice cream maker, and follow instructions to …
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HOW TO MAKE ICE CREAM IN A COFFEE CAN - COFFEE CUPS AND ...
Ice Cream in a Coffee Can: 1 large clean coffee can (ours held 3x the amount of the small one) Combine the milk, half and half, sugar and vanilla in the smaller coffee can. Put the top on and secure with duct tape. Stick the smaller can inside the larger can and fill around it with crushed ice. Add 2/3-3/4 cup of rock salt depending on how much ...
From coffeecupsandcrayons.com
From coffeecupsandcrayons.com
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From thesecretyumiverse.wonderhowto.com
From thesecretyumiverse.wonderhowto.com
HOMEMADE ICE CREAM IN A COFFEE CAN RECIPE - FOOD.COM
Homemade Ice Cream in a Coffee Can. Recipe by quotFoodThe Way To. Not sure how much sugar to use cause it says 1/3 cup AND 2 T. not sure if that was a mistake, and if not, why are they listed separately? Wondering if I put them both in at different times or?? Plz let me know cause I'm real excited to try this recipe!!!
From bedrs.for-our.info
From bedrs.for-our.info
COFFEE ICE CREAM NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Coffee Ice Cream ( All Natural Recipe - Turkey Hill). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com
From eatthismuch.com
CAN DOGS DRINK COFFEE? IS COFFEE BAD FOR ... - DOG FOOD GENIUS
Coffee beans, grounds, and brewed coffee have caffeine, which can be dangerous and toxic for dogs. While most of us need caffeine in the morning, your dog can’t drink coffee. Caffeine is bad for pets and can even lead to toxicity levels that can be life-threatening. Some owners may try to argue that you can […]
From dogfoodgenius.com
From dogfoodgenius.com
HOW TO MAKE ZIPLOC BAG OR COFFEE CAN ICE CREAM
COFFEE CAN ICE CREAM. Recipe from makeicecream.com. Ingredients. Vanilla ice cream. 1 cup heavy cream; 1 cup light cream; 1 beaten egg (or use equivalent reconstituted dried) 1/2 cup sugar; 1 tsp. vanilla extract; OR. Chocolate Ice Cream. 1 cup heavy cream; 1 cup light cream; 1/2 cup sugar; 4 tablespoons cocoa; 1/2 tsp. vanilla extract; 1/8 tsp. salt . Directions
From foododdity.com
From foododdity.com
COFFEE CAN ICE CREAM - RECIPE | COOKS.COM
1 lb. coffee can. 3 lb. coffee can. At least 2 people. The two coffee cans can be used if no ice cream machine is available. Both cans must have tight fitting lids. Make a layer of rock salt and crushed ice along the bottom of the larger coffee can and place the small coffee can inside. Pack the sides with ice and salt.
From cooks.com
From cooks.com
COFFEE CAN ICE CREAM - RECIPE | COOKS.COM
4. Open large can and remove salt and melted ice. 5. Stir contents of inner can. Replace lid on top. 6. Fill space between cans again with layers of crushed ice and rock salt and replace lid. 7. Roll another 5-10 minutes until ice cream is set. 8. To make flavored ice cream, stir in fruit puree, chocolate sauce or other flavoring. 9.
From cooks.com
From cooks.com
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