Cuisinart Coffee Ice Cream
This Cuisinart Coffee Ice Cream Recipe is a rich, creamy treat packed with bold coffee flavor. Made with a blend of heavy cream, whole milk, sugar, and espresso, this homemade ice cream is easy to prepare using a Cuisinart Ice Cream Maker. Whether you enjoy it plain, swirled with chocolate, or infused with liqueur, this recipe delivers an irresistible frozen dessert that's perfect for coffee lovers!
Equipment
- 1 Cuisinart Ice Cream Maker
- 1 medium saucepan
- 2 Mixing Bowls
- (1) Whisk
- 1 Fine-Mesh Strainer (optional)
- 1 measuring cup set
- 1 measuring spoon set
- 1 Airtight container (for storage)
Ingredients
Base Ingredients:
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 2 tablespoons Instant Espresso Powder or ½ cup strong brewed coffee, cooled
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Custard (Optional for a Richer Texture):
- 4 Egg Yolks
Optional Mix-Ins & Variations:
- ½ cup Chocolate Chips or Cocoa Nibs for a mocha twist
- ¼ cup Caramel Sauce for a caramel macchiato flavor
- 1 –2 tablespoons Baileys Kahlúa, or Bourbon (for an adult version)
Instructions
Step 1: Prepare the Coffee-Infused Base
- In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves, but do not let it boil.
- Add instant espresso powder (or brewed coffee) and whisk until fully dissolved. Remove from heat and let it cool slightly.
Step 2: Make the Custard (Optional for Extra Creaminess)
- In a mixing bowl, whisk egg yolks until smooth.
- Slowly pour ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper them.
- Gradually pour the tempered yolk mixture back into the saucepan, stirring continuously over low heat.
- Cook until the mixture thickens slightly (170–175°F on a thermometer). Do not boil.
- Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Step 3: Chill the Mixture
- Cover the mixture and refrigerate for at least 4 hours or overnight for best results.
Step 4: Churn the Ice Cream
- Once chilled, pour the mixture into your Cuisinart Ice Cream Maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- If adding mix-ins (chocolate, caramel, or liquor), add them in the last 5 minutes of churning.
Step 5: Freeze for a Firmer Texture
- Transfer the ice cream to an airtight container and freeze for at least 2–4 hours before serving.
- Scoop and enjoy your homemade Cuisinart Coffee Ice Cream!
Notes
- For a stronger coffee flavor, increase the espresso powder to 3 tablespoons or use cold brew concentrate.
- For a softer ice cream, add 1–2 tablespoons of alcohol (like Baileys or vodka) to prevent excessive hardening.
- To make this recipe without eggs, simply skip the custard step. The ice cream will still be creamy but slightly less rich.
- Dairy-Free Alternative: Swap heavy cream and milk for full-fat coconut milk and use a dairy-free sweetener like maple syrup.