Coffee Ice Cream

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About the Recipe

Indulge in the ultimate coffee-lover’s delight with our homemade Coffee Ice Cream recipe. This frozen treat combines the luscious creaminess of ice cream with the robust and invigorating essence of coffee. It’s a dessert that awakens the senses and satisfies your caffeine cravings in the most delightful way. Crafting this Coffee Ice Cream is a labor of love, and the result is a perfectly balanced and utterly irresistible dessert. Follow our step-by-step guide to create your own batch of creamy, coffee-infused heaven that will leave you longing for another scoop!

Ingredients

• Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup coarsely ground coffee beans (medium roast)
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

Preparation

• Instructions:
  1. Infuse the Coffee Flavor:
     • In a medium saucepan, combine the heavy cream, whole milk, and coarsely ground coffee beans. Heat the mixture over medium heat until it’s steaming but not boiling.
     • Remove the saucepan from the heat, cover it, and let it steep for about 15 minutes to infuse the coffee flavor. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing down on the coffee grounds to extract as much flavor as possible. Discard the coffee grounds.
  2. Prepare the Base:
     • In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thick.
  3. Temper the Eggs:
     • Slowly pour the coffee-infused cream mixture into the egg yolk mixture, whisking continuously to combine. This process is called tempering and prevents the eggs from curdling.
  4. Cook the Custard:
     • Pour the combined mixture back into the saucepan and heat it over medium heat. Stir continuously until the mixture thickens slightly, coating the back of a spoon (about 5-7 minutes). Do not let it boil.
  5. Strain Again:
     • Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Stir in the vanilla extract.
  6. Chill the Custard:
     • Cover the bowl with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Refrigerate the custard until it’s thoroughly chilled, at least 4 hours or overnight.
  7. Churn the Ice Cream:
     • Following your ice cream maker’s instructions, churn the custard until it reaches a soft-serve consistency (usually 20-25 minutes).
  8. Freeze:
     • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
  9. Serve and Enjoy:
     • Scoop your homemade Coffee Ice Cream into bowls or cones and savor the rich, coffee-infused flavor!