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Rich Cappuccino Ice Cream Recipe

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This recipe for Rich Cappuccino Ice Cream is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1/2 cups half and half
2 tablespoons instant cappuccino powder
8 large egg yolks
1 tablespoon water
3/4 cup sugar
2 cups heavy cream
1 tablespoon vanilla
1/8 teaspoon salt
Finely grated zest of 1/2 lemon
1/4 cup coarsely cracked espresso coffee beans

Bring half and half and instant cappuccino nearly to a boil in a medium saucepan. Remove from the heat and set aside. Whisk together yolks, water and sugar in a medium saucepan. Whisk the hot cappuccino mixture into the yolk mixture. Return mixture to medium heat and heat, stirring constantly, until fine bubbles appear around the edge. Remove from heat and stir in the remaining ingredients. Refrigerate for 4 to 12 hours, then place in the refrigerator freezer for 5 minutes. Freeze in an ice cream.




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