Homemade Coffee Ice Cream with Caramel Swirl and Chocolate Chips

Homemade Coffee Ice Cream with Caramel Swirl and Chocolate Chips

This rich and creamy coffee ice cream is elevated with a luscious caramel swirl and delightful crunch from mini chocolate chips. It’s the perfect treat for coffee lovers!

Yields: Approximately 1.5 quarts (about 6 servings) Prep time: 30 minutes Chill time: 4 hours to overnight (for custard) Churn time: 20-30 minutes Freeze time: 4-6 hours

Ingredients:

For the Coffee Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ⅛ teaspoon salt
• 1 ½ tablespoons instant espresso powder or instant coffee granules (adjust to your preferred coffee strength)
• 5 large egg yolks
• 1 teaspoon pure vanilla extract

For the Homemade Caramel Swirl:

• ½ cup granulated sugar
• 2 tablespoons water
• ¼ cup heavy cream (warmed slightly)
• 2 tablespoons unsalted butter
• ¼ teaspoon salt (or to taste)

For the Mix-ins:

• ½ cup mini chocolate chips (or regular chocolate chips, chopped)

Equipment:

• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh sieve
• Ice bath (large bowl filled with ice and a little water)
• Airtight container (for storing ice cream)
• Ice cream maker

Instructions:

Part 1: Prepare the Coffee Ice Cream Base (Custard)

1. Combine Dairy and Sugar: In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and just simmering around the edges. Do not boil.
2. Infuse Coffee: Remove from heat and stir in the instant espresso powder/coffee granules until fully dissolved. Let it sit for about 5 minutes to infuse the coffee flavor further.
3. Temper Egg Yolks: In a separate heatproof bowl, whisk the egg yolks with the remaining ¼ cup of granulated sugar until light in color and slightly thickened.
4. Combine Mixtures: Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly. This tempers the yolks and prevents them from scrambling.
5. Return to Pan: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
6. Cook Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (it should reach about 175-180°F / 80-82°C on an instant-read thermometer). Do not boil.
7. Strain and Chill: Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean heatproof bowl set over an ice bath. Stir occasionally until the custard is cool.
8. Add Vanilla: Stir in the vanilla extract.
9. Refrigerate: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Part 2: Make the Homemade Caramel Swirl

1. Prepare Caramel Syrup: In a medium saucepan, combine ½ cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber color. This will take about 5-8 minutes. Watch it carefully as it can burn quickly.
2. Add Cream and Butter: Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir continuously until smooth.
3. Add Butter and Salt: Remove from heat and stir in the unsalted butter and salt until melted and combined.
4. Cool: Transfer the caramel to a heatproof bowl and let it cool completely to room temperature. It will thicken as it cools.

Part 3: Churn the Ice Cream

1. Prepare Ice Cream Maker: Ensure your ice cream maker bowl has been frozen for at least 24 hours (or according to your manufacturer’s instructions).
2. Churn: Pour the chilled coffee custard base into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.
3. Add Mix-ins (Layering):
   • Scoop about one-third of the churned ice cream into your airtight freezer-safe container.
   • Drizzle generously with some of the cooled caramel sauce.
   • Sprinkle with about one-third of the mini chocolate chips.
   • Repeat layering with the remaining ice cream, caramel, and chocolate chips.
   • Use a knife or spoon to gently swirl the caramel through the ice cream, being careful not to overmix.

Part 4: Freeze the Ice Cream

1. Final Freeze: Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop. For best results, freeze overnight.

Tips for Success:

• Quality Ingredients: Use good quality heavy cream, whole milk, and instant espresso powder for the best flavor.
• Don’t Overcook Custard: Overcooking the custard will result in a grainy texture. Remove it from the heat as soon as it coats the back of a spoon.
• Thoroughly Chill: Chilling the custard base completely is crucial for a smooth and creamy ice cream.
• Warm Caramel Cream: Warming the cream slightly before adding it to the hot caramel helps prevent the caramel from seizing up as much.
• Storage: Store homemade ice cream in an airtight container in the back of your freezer to prevent ice crystals from forming. It’s best enjoyed within 1-2 weeks.
• Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
• Variations:
  • More Chocolate: Increase the amount of chocolate chips or add a different type of chocolate (e.g., chopped dark chocolate).
  • Nutty: Add chopped toasted pecans or walnuts for an extra crunch.
  • Chocolate Drizzle: Drizzle with extra chocolate syrup when serving.