Description
Rich and creamy Coffee Ice Cream made with real coffee and a luscious custard base. Perfectly sweet, bold in flavor, and irresistibly smooth.
Ingredients
Scale
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon coarse kosher salt
- 4 large egg yolks
- 1 1/2 cups (342 grams) heavy cream
- 1 1/2 cups (342 grams) whole milk
- 3 tablespoons instant coffee or 1/3 cup medium grind coffee
- 1 teaspoon vanilla extract
Instructions
- Prepare an ice bath by placing a smaller metal bowl into a larger bowl filled with ice and water.
- In a medium pot, whisk together sugar, salt, and egg yolks until light and creamy.
- Whisk in heavy cream, whole milk, coffee, and vanilla extract until well combined.
- Cook the mixture over medium heat, stirring constantly, until it reaches 175°F (about 8 minutes).
- Remove from heat and stir for 1 minute to bring the temperature to 180°F. Strain through a sieve into the bowl in the ice bath.
- Cool the custard to room temperature, cover with plastic wrap, and refrigerate until it reaches 40°F or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer to airtight containers, press parchment paper onto the surface, and freeze for several hours until firm.
Notes
- Use full-fat coconut milk or almond milk blends for a dairy-free option.
- Replace sugar with erythritol for a sugar-free version.
- Try espresso powder or flavored syrups for variations in flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg
Keywords: coffee ice cream, homemade ice cream, custard base, rich dessert, summer treat