Homemade Coffee Ice Cream

Homemade Coffee Ice Cream

This recipe yields a rich, creamy, and intensely flavored coffee ice cream, perfect for coffee lovers. It’s an egg-custard base, which provides a wonderfully smooth texture.

Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes active; 4-6 hours chilling; 20-30 minutes churning Cook time: 10-15 minutes

Ingredients:

• For the Coffee Infusion:

  • 1 cup (240ml) strong brewed coffee (or 1/2 cup very strong espresso)
  • 1/4 cup (60ml) whole milk (to dilute strong coffee/espresso if needed)
  • 3 tablespoons (45g) whole coffee beans (optional, for deeper flavor)

• For the Custard Base:

  • 1 3/4 cups (420ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Equipment:

• Heavy-bottomed saucepan
• Whisk
• Fine-mesh sieve
• Large bowl (for ice bath)
• Ice cream maker
• Airtight container for storage

Instructions:

Step 1: Prepare the Coffee Infusion

1. Brew Coffee: Brew 1 cup of very strong coffee. If you’re using espresso, brew 1/2 cup of espresso and then add 1/2 cup of whole milk to dilute it to 1 cup total. The stronger the coffee flavor you desire, the stronger your initial brew should be.
2. Infuse (Optional but Recommended): In a small saucepan, combine the 1 cup of strong brewed coffee/milk mixture with the 3 tablespoons of whole coffee beans (if using). Gently heat over medium-low heat until it just begins to simmer. Remove from heat, cover, and let it steep for at least 30 minutes, or even up to an hour, to really deepen the coffee flavor.
3. Strain: Strain the coffee mixture through a fine-mesh sieve into a clean bowl, discarding the coffee beans. Set aside.

Step 2: Make the Custard Base

1. Heat Dairy: In a heavy-bottomed saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture just barely comes to a simmer around the edges. Do not let it boil vigorously.
2. Temper Egg Yolks: While the dairy mixture is heating, in a medium bowl, whisk the egg yolks until they are light yellow and slightly thickened.
3. Combine: Once the dairy mixture is hot, slowly ladle about half a cup of the hot cream mixture into the whisked egg yolks, whisking constantly. This is called “tempering” and prevents the eggs from scrambling.
4. Return to Pan: Gradually pour the tempered egg yolk mixture back into the remaining hot cream mixture in the saucepan, whisking constantly.
5. Thicken Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon (this means when you run your finger across the spoon, it leaves a clear line). This typically takes 5-8 minutes. Do not boil the custard, as this can cause it to curdle. The temperature should be around 175-180°F (79-82°C) if you have a thermometer.
6. Add Coffee and Vanilla: Remove the custard from the heat. Stir in the prepared coffee infusion and the vanilla extract.

Step 3: Chill the Base

1. Ice Bath: Prepare an ice bath by filling a larger bowl with ice and a little water.
2. Strain and Chill: Strain the custard base through a fine-mesh sieve into a clean bowl set over the ice bath. Stir the custard occasionally to help it cool down quickly and evenly. This rapid chilling helps prevent the formation of ice crystals and ensures a smooth ice cream.
3. Refrigerate: Once the custard has cooled down to room temperature, cover the bowl with plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, until thoroughly cold. A well-chilled base is crucial for proper churning.

Step 4: Churn the Ice Cream

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s bowl has been frozen for the recommended amount of time (usually 12-24 hours) according to your manufacturer’s instructions.
2. Churn: Pour the cold coffee custard base into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until it reaches the consistency of soft-serve ice cream.
3. Add-ins (Optional): If you want to add chocolate-covered coffee beans, chopped chocolate, or espresso chips, stir them in during the last 5 minutes of churning or after churning when you transfer it to the container.

Step 5: Freeze (Ripen)

1. Transfer: Transfer the soft ice cream to an airtight container.
2. Freeze: Place the container in the freezer for at least 2-4 hours, or until it reaches a firm, scoopable consistency. This “ripening” step allows the ice cream to firm up properly.

Serving Suggestions:

• Serve plain in a bowl, garnished with a few whole coffee beans (like in your image!).
• Top with chocolate syrup or a dusting of cocoa powder.
• Serve alongside warm brownies or chocolate cake.
• Use as the base for a coffee milkshake.
• Make an affogato by pouring a shot of hot espresso over a scoop of coffee ice cream.

Enjoy your delicious homemade coffee ice cream!