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Coffee Ice Cream

Coffee Ice Cream
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This homemade coffee ice cream is a rich, velvety treat that combines the bold flavor of coffee with the smoothness of a custard-based ice cream. Perfect for coffee enthusiasts, this recipe is a delightful way to enjoy your favorite beverage in frozen form.

Ingredients

Scale
  • 3 large eggs
  • 2 large egg yolks
  • 1½ cups granulated sugar
  • 2 tablespoons instant coffee (or espresso powder)
  • 2 cups heavy whipping cream
  • 2 cups half-and-half
  • 2 tablespoons pure vanilla extract

Substitutions:

  • Use decaf instant coffee for a caffeine-free version.
  • Replace half-and-half with equal parts whole milk and heavy cream if needed.

Instructions

  1. Whisk the Base: In a medium bowl, whisk together eggs, egg yolks, sugar, and instant coffee until smooth and well combined.
  2. Heat the Cream Mixture: In a large saucepan, gently heat the heavy cream and half-and-half over medium-low heat until steaming but not boiling. Stir occasionally to prevent scorching.
  3. Temper the Eggs: Slowly pour 1 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Then, gradually add the tempered egg mixture back into the saucepan while stirring continuously.
  4. Thicken the Custard: Cook over medium-low heat, stirring constantly (especially along the edges), until the mixture thickens and reaches about 170°F on a digital thermometer. It should coat the back of a spoon—when you run your finger through it, the line should stay intact.
  5. Cool and Strain: Remove from heat and stir in vanilla extract. Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Place the bowl in an ice bath to cool to room temperature, then cover with plastic wrap (pressed directly onto the surface to prevent skin formation) and refrigerate for at least 2–3 hours or overnight.
  6. Churn and Freeze: Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to an airtight container and freeze for at least 4 hours or until firm.

Notes

Serving Suggestions:
Serve in bowls or cones, garnished with chocolate shavings, whipped cream, or crushed nuts for added indulgence. Pair with biscotti or warm brownies for an extra treat.

Tips & Tricks:

  • Temper eggs carefully to avoid scrambling; whisk constantly while adding hot liquid.
  • For a smoother texture, ensure all ingredients are at room temperature before starting.
  • Use high-quality instant coffee or espresso powder for bold flavor.

Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To serve, let sit at room temperature for 5 minutes to soften slightly for easier scooping.

Find it online: https://icecreamin.com/coffee-ice-cream/