Description

This Homemade Coffee Ice Cream recipe creates a rich, creamy, and intensely flavored coffee dessert that combines brewed coffee with a classic custard base. Made with heavy cream, whole milk, egg yolks, and vanilla, the ice cream is churned to velvety perfection and then frozen to a firm consistency. A perfect treat for coffee lovers looking to enjoy their favorite beverage in a cool, creamy form.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
1 cup brewed strong coffee, cooled

Custard Ingredients

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 the mixture over medium heat until it’s hot but not boiling, stirring occasionally to combine.
Whisk the eggs: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale in color and slightly thickened.
Temper the eggs: Gradually pour the hot milk mixture into the egg yolk mixture a little at a time while constantly whisking to prevent the eggs from scrambling.
Cook the custard: Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula until it thickens enough to coat the back of the spoon (reaching 170°F-175°F or 77°C-80°C). Do not allow it to boil.
Cool the custard: Remove from heat and stir in vanilla extract and a pinch of salt. Let the custard 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 until the mixture reaches a soft-serve texture, 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 the coffee ice cream into bowls or cones and enjoy immediately.

Notes

Use freshly brewed strong coffee and let it cool completely before adding to the custard base for best flavor.
Do not overheat the custard mixture to avoid curdling; keep the temperature below boiling.
Chilling the custard thoroughly before churning ensures a smoother texture in the final ice cream.
If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm for a no-churn method.