Homemade coffee ice cream is a scoop above

For many, a morning cup of java is the only way to start the day. While this beverage may be a warm comfort on a busy day, drinking coffee isn't the only way to enjoy coffee. September 6 is National Coffee Ice Cream Day. Whether you enjoy a single scoop on a lazy afternoon or a big bowl after a stressful day, these homemade ice cream recipes will satisfy the coffee craving.

Making homemade ice cream is easy for any cook to master. One of the keys to these recipes is the Nescafé Dolce Gusto. The Nescafe Dolce Gusto is a single serve coffee machine that makes the perfect cup of coffee and milk froth every time. Brew a delicious cup and be on the way to making some homemade coffee ice cream today.

Cafe 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.

Tiramisu Ice Cream Cake
Ingredients

• Plastic wrap or parchment paper
• NESCAFÉ Dolce Gusto Espresso Intenso capsules, brewed (1.7 fl. oz. each)
• 1/4 cup coffee liqueur, brandy or dark rum
• 1 package (3 to 3-1/2 oz.) soft ladyfingers
• 1 carton (1.5 quarts) Vanilla Bean Ice Cream, softened
• 3/4 cup NESTLÉ Toll House Dark Chocolate Morsels, chopped, divided
• 2 to 3 tablespoons NESTLÉ Toll House Baking Cocoa

Directions:

• LINE an 8-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.
• COMBINE espresso and liqueur in a shallow dish. Dip (don’t soak) one-third of ladyfingers into mixture and place in bottom of prepared pan. Layer one-third of ice cream over top; sprinkle with ¼ cup morsels. Repeat layers 2 more times.
• FOLD plastic wrap overhang over top of cake and freeze overnight. To serve, lift cake from pan using plastic wrap overhang. Remove plastic wrap. Dust top of cake with cocoa powder. Slice into 1-inch slices.

Chai Tea Latte 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 Chai Tea Latte milk capsule, brewed according to package directions (4 fl. oz.)
• 1 NESCAFÉ Dolce Gusto Chai Tea Latte tea capsule, brewed according to package directions (3.4 fl. oz.)

Directions:

• HEAT milk and 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 chai tea latte. Place mixture in refrigerator for 1 hour or until cool.
• POUR mixture into an ice cream maker and freeze according to manufacturer’s directions.
• SERVE immediately for a soft-serve texture or transfer to a covered container and freeze for a firmer texture.