Description
This Homemade Coffee Ice Cream Recipe delivers a rich and creamy dessert with robust espresso flavor made from scratch using a custard base. Perfect for coffee lovers craving a smooth, indulgent treat with the convenience of an ice cream maker.
Ingredients
Scale
Custard Base Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 1/2 tablespoons instant espresso powder or instant coffee granules
- 1/8 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Warm the Milk Mixture: In a medium saucepan, combine the milk, sugar, espresso powder, and salt. Warm over medium heat, stirring until the sugar and coffee dissolve completely. Avoid boiling the mixture to keep the flavors balanced.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper them and prevent curdling.
- Combine and Thicken: Gradually add the tempered egg yolk mixture back into the saucepan, whisking continuously. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens to coat the back of the spoon (about 170–175°F or 77–80°C). Do not allow it to boil.
- Finish the Custard: Remove the pan from heat and stir in the vanilla extract. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits for a silky texture.
- Add the Cream and Chill: Stir in the heavy cream. Let the mixture cool slightly at room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled to ensure proper texture and flavor melding.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy your delicious homemade coffee ice cream!
Notes
- For an extra kick, add a tablespoon of coffee liqueur to the custard before churning.
- You can fold in mini chocolate chips, crushed chocolate-covered espresso beans, or caramel ribbons after churning for added texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 21g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 135mg
