Description
Indulge in the intense flavor of freshly brewed coffee with this incredibly rich and creamy homemade coffee ice cream recipe. Perfect for coffee lovers!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons instant espresso powder (or finely ground dark roast coffee)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and espresso powder. Heat over medium heat, stirring constantly until the sugar is fully dissolved and the mixture is steaming but not boiling. Remove from heat.
- In a separate bowl, whisk the egg yolks until they are pale yellow. Slowly temper the egg yolks by whisking in about 1 cup of the hot cream mixture, a little at a time.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Return the saucepan to medium-low heat. Stir continuously with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon (reaching about 175°F/80°C). Do not let it boil.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract and salt.
- Once cooled slightly, cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions.
- For a firmer texture, transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours (this is the hardening stage).
- Serve scoops topped with chocolate shavings or a drizzle of caramel sauce.
Notes
- For an even stronger coffee flavor, steep 2 tablespoons of finely ground dark roast coffee beans in the cream mixture for 30 minutes before straining and proceeding with the recipe.
- This recipe works best with an ice cream maker. If you do not have one, you can use the ‘no-churn’ method by whipping the chilled heavy cream separately and folding it into the chilled custard base before freezing.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Custard Base (Churned)
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 25g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Protein: 5g
- Cholesterol: 120mg