Description
This rich and creamy homemade Coffee Ice Cream combines the robust flavor of espresso with a smooth custard base made from whole milk, heavy cream, and egg yolks. Perfectly balanced with a hint of vanilla and a pinch of salt, it is churned to silky perfection and frozen for a delicious dessert that coffee lovers will adore.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder or instant coffee
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and instant espresso powder. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the five large egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly to temper them, preventing curdling.
- Cook the Custard: Gradually whisk the tempered egg yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5 to 7 minutes. Be careful not to let it boil.
- Add Flavorings: Remove the custard from heat. Stir in the vanilla extract and a pinch of salt to enhance the flavors.
- Strain and Chill: Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to develop flavors and chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the mixture becomes thick and creamy.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- You can fold in chocolate chips or toffee bits after churning for added texture and flavor.
