Recipe details
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Coffee Ice Cream
40min
8 servings
Cook this dish
This rich and creamy coffee ice cream is a perfect treat for coffee lovers. Brewed coffee is combined with a custard base made from heavy cream, milk, sugar, and egg yolks, then churned until smooth and frozen. The result is a delightfully intense coffee flavor in every scoop.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
21 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the coffee
Brew 1 cup of strong coffee using your preferred method. Set aside to cool.
Heat the cream, milk, and sugar
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of granulated sugar. Heat the mixture over medium heat, stirring occasionally, until steaming and the sugar is dissolved.
Prepare the egg yolks
In a separate bowl, whisk together 6 large egg yolks and 1/4 teaspoon of salt.
Temper the egg yolks
Slowly pour 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
Cook the ice cream base
Cook the ice cream base over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula, about 5-7 minutes.
Strain and cool the ice cream base
Remove the saucepan from the heat and strain the ice cream base through a fine-mesh sieve into a large bowl. Stir in the cooled coffee and 1 tablespoon of vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely chilled.
Churn the ice cream
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until the ice cream is thick and creamy.
Freeze the ice cream
Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours, or until firm.
Serve
Scoop the coffee ice cream into bowls or cones and serve immediately.
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