Homemade Coffee Ice Cream (Print Version)
Silky, bold coffee ice cream churned with rich cream and vanilla for a refreshing, flavorful dessert.
# Ingredients:
→ Ice Cream Base
01 -
2 cups heavy cream
02 -
1 cup whole milk
03 -
3/4 cup granulated sugar
04 -
2 tablespoons instant coffee or espresso powder
05 -
1 teaspoon vanilla extract
06 -
4 large egg yolks
07 -
1/4 teaspoon salt
→ Optional Add-Ins
08 -
1/2 cup chocolate chips
09 -
1/4 cup caramel sauce
10 -
1/2 cup crushed cookies
11 -
1/4 cup chopped nuts
# Steps:
01 -
In a medium saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, and instant coffee. Whisk until the sugar is fully dissolved and the mixture is hot and steaming, being careful not to let it reach a boil.
02 -
In a separate bowl, whisk the egg yolks until smooth. Gradually pour in 1/2 cup of the hot cream mixture while whisking constantly to prevent curdling. Return the yolk mixture to the saucepan, stirring continuously.
03 -
Reduce heat to low and cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in vanilla extract and salt.
04 -
Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cover and refrigerate for a minimum of 4 hours or overnight until thoroughly chilled.
05 -
Pour the chilled mixture into an ice cream maker, churning according to the manufacturer’s instructions, generally 20 to 25 minutes, until a soft-serve consistency is reached.
06 -
Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2 hours to fully set. Scoop and serve as desired. For added flavor, swirl in chocolate chips, caramel sauce, crushed cookies, or nuts before freezing.
# Notes:
01 -
Chilling the custard thoroughly before churning is essential for a smooth texture and optimal flavor development.