Description

This luscious Homemade Coffee Ice Cream recipe combines rich coffee flavor with a creamy custard base, creating a perfect frozen treat for coffee lovers. Made with heavy cream, whole milk, brewed coffee, and egg yolks, it’s creamy, smooth, and full of robust coffee taste. This recipe involves gently cooking a custard on the stovetop, chilling it, then churning in an ice cream maker for delightful homemade ice cream.

Ingredients

Scale

Ice Cream Base

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

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Instructions

Make the custard base: In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat over medium heat until hot but not boiling, stirring occasionally to blend the ingredients.
Whisk the eggs: In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened, which helps create a smooth texture.
Temper the eggs: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling, gradually raising the temperature of the eggs.
Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon at 170°F-175°F (77°C-80°C). Avoid boiling to prevent scrambling.
Cool the custard: Remove from heat, stir in vanilla extract and a pinch of salt. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
Serve: Scoop and enjoy your decadent homemade coffee ice cream.

Notes

Ensure the coffee is brewed strong and completely cooled before use to maintain the right flavor and texture.
Tempering the egg yolks is crucial to avoid scrambled eggs when cooking the custard.
Use an accurate cooking thermometer to achieve the perfect custard temperature for thickening.
Refrigerate the custard base well before churning to ensure optimal ice cream texture.
If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir every 30 minutes until firm.