Description
This homemade coffee ice cream recipe offers a rich and creamy dessert infused with the bold flavor of strong brewed coffee. Made with a classic custard base of cream, milk, egg yolks, and sugar, it’s churned to perfection for a smooth texture and enhanced with vanilla for added depth. Ideal for coffee lovers seeking a delicious frozen treat made from scratch.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup brewed strong coffee (cooled)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the custard base: In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat the mixture over medium heat until it’s hot but not boiling, stirring occasionally to combine the ingredients evenly.
- Whisk the eggs: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- Temper the eggs: Gradually pour the hot milk and coffee mixture into the egg yolk mixture, adding a little at a time while whisking constantly to prevent the eggs from scrambling.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon, reaching about 170°F to 175°F (77°C to 80°C). Be careful not to let it boil.
- Cool the custard: Remove the saucepan from the heat, then stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature, then refrigerate it for at least 4 hours or overnight until it’s completely chilled.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
- Serve: Scoop the coffee ice cream into bowls or cones and enjoy your homemade creamy coffee-flavored treat.
Notes
- Make sure the coffee is strongly brewed to impart a robust flavor.
- Do not boil the custard to avoid curdling; heating until it thickens enough to coat the spoon is crucial.
- Chilling the custard thoroughly before churning helps achieve a smoother texture.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until firm.
- The ice cream can be stored in the freezer for up to 2 weeks for best freshness.
