Description
This creamy Homemade Coffee Ice Cream is a must-try for coffee lovers! Made with real brewed coffee and a rich custard base, this ice cream is packed with smooth coffee flavor and a velvety texture. It’s the perfect treat for warm weather or a cozy dessert any time of the year.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup brewed strong coffee (cooled)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the custard base: In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat the mixture over medium heat until it’s hot but not boiling. Stir occasionally to combine.
- Whisk the eggs: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Temper the eggs: Gradually pour the hot milk mixture into the egg mixture, a little at a time, while constantly whisking to prevent the eggs from scrambling.
- Cook the custard: Pour the egg-milk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F-175°F or 77°C-80°C). Do not let it boil.
- Cool the custard: Remove the custard from the heat and stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled.
- Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually about 20-25 minutes).
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop and enjoy your homemade coffee ice cream!
Notes
- For a stronger coffee flavor, you can use espresso or double the amount of brewed coffee.
- This ice cream is rich and creamy, so make sure to let it sit at room temperature for a few minutes before serving if it’s too hard to scoop.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes until it reaches the desired consistency.
- You can mix in chocolate chips, crushed cookies, or swirl in caramel for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 27g
- Sodium: 40mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 160mg