Description
This creamy homemade coffee ice cream recipe delivers the rich, bold flavors of freshly brewed coffee combined with a smooth custard base. Made with heavy cream, whole milk, egg yolks, and a hint of vanilla, this classic frozen treat is perfect for coffee lovers looking to enjoy their favorite flavor in a cool, indulgent dessert.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup brewed strong coffee (cooled)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the custard base: In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat the mixture over medium heat until it’s hot but not boiling, stirring occasionally to blend the flavors evenly.
- Whisk the eggs: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened, about 2-3 minutes.
- Temper the eggs: Gradually pour the hot milk and coffee mixture into the egg yolks while continuously whisking to prevent the eggs from curdling.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula until it thickens enough to coat the back of the spoon. Aim for a temperature of about 170°F-175°F (77°C-80°C), ensuring the mixture does not boil.
- Cool the custard: Remove the custard from heat and stir in the vanilla extract and a pinch of salt. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn following the manufacturer’s directions until it reaches a soft-serve texture, usually about 20-25 minutes.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until fully set and firm.
- Serve: Scoop the homemade coffee ice cream into bowls or cones and enjoy immediately for the best creamy texture and rich coffee flavor.
Notes
- Make sure the brewed coffee is fully cooled before mixing with the cream and milk to prevent premature cooking of the eggs.
- Use an instant-read thermometer to monitor the custard temperature to avoid curdling.
- The ice cream maker is essential for achieving a smooth texture; if unavailable, you can stir the mixture vigorously every 30 minutes while freezing to reduce ice crystals.
- For a stronger coffee flavor, increase the amount of brewed coffee or use espresso.
- Store leftover ice cream in an airtight container to prevent freezer burn.
