Description
Indulge in the rich, creamy flavors of homemade coffee ice cream with this simple, classic recipe. Combining strong brewed coffee with a luscious custard base made from heavy cream, milk, and egg yolks, this ice cream offers a perfect balance of robust coffee taste and velvety texture. Easy to make with an ice cream maker, it’s a delightful treat for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup brewed strong coffee (cooled)
Custard
- 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 flavors evenly.
- Whisk the eggs: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened, which ensures a smooth, creamy texture for the ice cream.
- Temper the eggs: Slowly pour the hot milk mixture into the egg yolk mixture in small increments while constantly whisking to prevent the eggs from curdling or scrambling.
- Cook the custard: Pour the combined mixture back into the saucepan. Cook it over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon, reaching about 170°F-175°F (77°C-80°C). Avoid boiling to keep the custard smooth.
- Cool the custard: Remove from heat and 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 completely chilled for optimum texture.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn following your manufacturer’s instructions until it achieves a soft-serve consistency, typically 20-25 minutes.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until it firms up to your desired scoopable consistency.
- Serve: Scoop the homemade coffee ice cream into bowls or cones and enjoy a delicious, refreshing treat that highlights rich coffee flavor and creamy texture.
Notes
- Ensure the coffee is completely cooled before adding it to the cream and milk to prevent curdling during heating.
- Use a candy or instant-read thermometer to monitor the temperature when cooking the custard for perfect results.
- If you don’t have an ice cream maker, you can pour the custard into a shallow container and freeze it, stirring every 30 minutes until firm, though the texture will be less smooth.
- For a stronger coffee flavor, you can increase the brewed coffee amount or use espresso instead of regular coffee.
- This recipe can be made ahead of time and stored in the freezer for up to 2 weeks.
