Description
A rich, creamy, and flavorful coffee ice cream made from scratch, perfect for coffee lovers. This homemade version balances the bold taste of coffee with the smoothness of a classic ice cream base, creating an irresistible frozen treat.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder (or 1/2 cup strong brewed coffee)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat the base: In a saucepan over medium heat, warm the milk, heavy cream, half the sugar, and espresso powder. Stir until the sugar dissolves.
- Whisk the eggs: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Temper the eggs: Slowly pour a ladle of the hot milk mixture into the egg yolks while whisking to prevent curdling. Repeat with another ladle.
- Cook the custard: Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F or 77–80°C).
- Strain and chill: Remove from heat, strain through a fine-mesh sieve to remove any cooked egg bits, and stir in vanilla extract and salt. Refrigerate for at least 4 hours or until fully chilled.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Freeze: Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- For a stronger coffee flavor, use dark roast coffee or add a shot of espresso.
- You can mix in chocolate chips or crushed cookies for added texture.
- Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: ½ cup
- Calories: ~280 kcal
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg