Coffee Ice Cream
This homemade coffee ice cream recipe combines the rich flavor of freshly brewed coffee with the creamy texture of traditional ice cream. Made with just a few simple ingredients—heavy cream, whole milk, sugar, egg yolks, and strong coffee—this recipe results in an indulgent treat that’s perfect for coffee lovers. You can easily customize it with mix-ins or flavor variations, making it a versatile dessert that’s both satisfying and easy to prepare.
Equipment
- Ice cream maker: 1 (preferably a 1.5 quart capacity)
- Saucepan: 1 medium (for cooking the custard)
- Whisk: 1 (for mixing egg yolks and custard)
- Mixing bowls: 2 (for egg yolks and coffee mixture)
- Measuring cups & spoons: 1 set each
- Strainer: 1 (optional, for straining the custard)
- Spatula: 1 (for transferring the ice cream)
- Airtight container: 1 (for storing ice cream once frozen)
Ingredients
- Heavy cream: 2 cups 480 ml
- Whole milk: 1 cup 240 ml
- Granulated sugar: 3/4 cup 150 g
- Large egg yolks: 4
- Freshly brewed strong coffee: 1 cup 240 ml
- Vanilla extract: 1 teaspoon 5 ml
- Optional mix-ins: chocolate chips crushed coffee beans, or caramel (as desired)
Instructions
Brew the Coffee
- Brew 1 cup of strong coffee (or espresso) and set it aside to cool to room temperature.
Make the Custard Base
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm, but not boiling.
- In a separate bowl, whisk the egg yolks until they become pale and thickened.
Temper the Egg Yolks
- Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Gradually add the remaining cream mixture to the eggs, continuing to whisk.
Cook the Custard
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Use a thermometer if desired—it should reach 170°F (77°C).
Add the Coffee and Vanilla
- Remove from heat and stir in the cooled brewed coffee and vanilla extract. Mix until everything is fully incorporated.
Chill the Custard
- Let the custard cool to room temperature, then cover it and refrigerate for at least 4 hours, or overnight for best results.
Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Freeze the Ice Cream
- Transfer the ice cream to an airtight container and freeze for several hours until firm, usually 4-6 hours or overnight.
Serve and Enjoy
- Scoop the coffee ice cream into bowls or cones, and enjoy!
Notes
- Egg Substitute: If you prefer to make this ice cream without eggs, you can create an eggless version by skipping the egg yolks and using a simple cream and milk base. However, the texture may be slightly less creamy.
- Coffee Strength: Adjust the strength of the coffee depending on your preference. For a more intense coffee flavor, use espresso or add more coffee. You can also enhance the flavor with a pinch of espresso powder.
- Mix-ins: Feel free to fold in chocolate chips, crushed coffee beans, or caramel once the ice cream is churned but before freezing for extra flavor and texture.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. If it hardens too much, let it sit at room temperature for a few minutes before serving.