How to Make Coffee Ice Cream at Home (Print version)
Rich homemade coffee ice cream made with cream, egg yolks, whole coffee beans, and a little espresso powder for deep flavor.
# Ingredients:
For the coffee custard
01 -
2 cups (480 ml) heavy cream
02 -
1 cup (240 ml) whole milk
03 -
3/4 cup (150 g) granulated sugar, divided
04 -
1/3 cup (30 g) whole coffee beans, lightly crushed if desired
05 -
1/4 teaspoon fine salt
06 -
5 large egg yolks
07 -
1 teaspoon instant espresso powder, optional
08 -
1 teaspoon vanilla extract
# Instructions:
01 -
Combine the cream, milk, 1/2 cup sugar, salt, and coffee beans in a saucepan. Heat until steaming, then remove from the heat, cover, and steep for 30-45 minutes.
02 -
Strain the coffee-flavored dairy through a fine-mesh sieve, pressing the beans lightly. Discard the beans and return the dairy to the saucepan.
03 -
In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar until smooth and slightly pale.
04 -
Warm the dairy until steaming. Slowly whisk about 1 cup of the hot dairy into the yolks, then pour the yolk mixture back into the saucepan while stirring.
05 -
Cook over medium-low heat, stirring constantly, until the custard reaches 170-175 F and coats the back of a spoon. Do not boil.
06 -
Strain the custard into a clean bowl. Stir in the espresso powder and vanilla, then cover and refrigerate for at least 4 hours or overnight.
07 -
Churn the cold custard in an ice cream maker according to the machine directions, usually 20-25 minutes. Transfer to a freezer container and freeze 3-4 hours until scoopable.
# Good to know:
01 -
Makes about 1 quart of ice cream.
02 -
Plan for at least 4 hours chilling plus 3-4 hours freezer time.
03 -
Use decaf beans for a lower-caffeine version.