Description
This creamy and rich homemade Coffee Ice Cream combines the bold flavor of espresso with a smooth custard base. Perfect for coffee lovers, this dessert features a velvety texture made with heavy cream, whole milk, and egg yolks. Churned to perfection, it’s an ideal summer treat or indulgent dessert.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder or finely ground instant coffee
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Custard
- 4 large egg yolks
Instructions
- Heat Dairy Mixture: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar over medium heat. Heat until the mixture is steaming but not boiling, stirring occasionally to dissolve the sugar.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened, ensuring a smooth texture for the custard.
- Dissolve Espresso: Stir the instant espresso powder into the warm cream mixture until fully dissolved and well combined for a robust coffee flavor.
- Temper Eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to prevent scrambling and temper the eggs.
- Combine and Cook Custard: Gradually whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5 to 7 minutes. Avoid boiling to prevent curdling.
- Add Flavorings: Remove from heat and stir in vanilla extract and salt to enhance the ice cream’s flavor profile.
- Strain and Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the bowl and refrigerate the custard for at least 4 hours or until completely chilled.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20 to 25 minutes, until thick and creamy.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for 2 to 4 hours until firm for optimal texture before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly to taste.
- Add chocolate chips or swirl in fudge during the last few minutes of churning for added texture and flavor.
- Store the ice cream in the freezer for up to 2 weeks to maintain best texture and flavor.
