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Homemade Coffee Ice Cream Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Coffee Ice Cream Recipe offers a rich, creamy treat infused with intense coffee flavor. Made from a custard base of egg yolks, cream, and milk, combined with instant coffee or espresso powder, it delivers a smooth, velvety texture that’s perfect for coffee lovers craving a refreshing dessert. Easy to prepare and customizable with mix-ins like chocolate bits or espresso beans, this ice cream is a delightful American dessert that’s sure to impress.

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • 5 large egg yolks
  • 2 tablespoons instant coffee granules or espresso powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Egg Yolks: In a bowl, whisk together the egg yolks and half of the sugar (about 3/8 cup) until the mixture becomes pale and thick, indicating it is well aerated and ready for tempering.
  2. Heat Dairy Mixture: In a saucepan over medium heat, combine heavy cream, whole milk, remaining sugar, pinch of salt, and instant coffee granules. Heat until the mixture is steaming and hot but not boiling, ensuring the coffee dissolves fully to infuse the flavor.
  3. Temper Egg Yolks: Slowly pour a small amount of the hot cream mixture into the whisked egg yolks while continuously whisking to gradually raise the temperature of the yolks and prevent curdling.
  4. Cook Custard: Return the tempered yolk mixture into the saucepan with the remaining hot cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
  5. Strain & Cool: Remove from heat, stir in the vanilla extract, then pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature.
  6. Chill: Cover the bowl with plastic wrap and refrigerate the custard for at least 4 hours or until fully chilled. This step is essential for proper churning consistency.
  7. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the mixture reaches a soft-serve consistency.
  8. Freeze: Transfer the churned ice cream into a freezer-safe container, cover it, and freeze for at least 4 hours to firm up before serving.

Notes

  • Increase the amount of espresso powder for a bolder coffee flavor.
  • For added texture and flavor, fold in chopped chocolate or crushed chocolate-covered espresso beans after churning.
  • If you don’t have an ice cream maker, freeze the custard mixture in a shallow dish and stir vigorously every 30 minutes until smooth and frozen to mimic churning.

Find it online: https://slsrecipes.com/homemade-coffee-ice-cream-recipe/