Looking for Home-made Coffee Ice Cream: How to Make Gourmet Fat-Free, Sugar-Free Coffee Ice Cream with Ice Cream Maker Using Salt and Ice (directions, recipe, with photos, easy and free) in 2017? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
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Notes for December 2017: Frosts and freezes are upon us in many areas, and one field may be unhurt while one a mile a way can be damaged, so keep that in mind as you read the following: Apples are in season now, as are figs, and Fall raspberries are in season now. Tomatoes are going strong if frost hasn't happened in the field Late Apples, like Fuji's should be plentiful now. You can see a complete list of apple varieties, their ripening dates and best uses here. And if you have a left over pumpkin, you can easily turn it into a Thanksgiving pie, pumpkin cheesecake, cookies, muffins and more, see this page!
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We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now. They have all copied their information form here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!-->
What's better than fresh coffee ice cream? Perhaps fresh premium homemade fat-free, sugar-free coffee ice cream? So let's make our own! It is actually quite easy, and electric ice cream makers are inexpensive! You can make coffee, or many other flavors! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. If you have an ice cream maker that uses a gel container that you pre-freeze, see these instructions instead!
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's).
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, and powdered, nonfat, dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs.
As noted in the ingredients, egg yolks are not fat free and do have 215 mg cholesterol per each egg yolk (so if this concerns you, you may want to try an egg substitute, like Egg Beaters or Better'N Eggs).
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Stir in non-fat half-and-half, the 2 tablespoons of instant decaf coffee and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Remove the freezer
canister and pour the milk/cream/fruit mixture from step 8 into the freezer
bowl. and put the cover on the canister. Put the canister in the cream
maker. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: Cream Canister should stand straight while layering.)
1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Note: the photos show pink ice cream because they were taken making strawberry, but the process show is identical for coffee flavored ice cream)
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed.
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade fat-free, sugar-free ice gourmet cream!