Description
Indulge in the rich and creamy goodness of homemade Coffee Ice Cream. This decadent dessert features a velvety smooth texture with a bold coffee flavor that will satisfy any sweet tooth.
Ingredients
Scale
For the Coffee Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon instant espresso powder or instant coffee granules
- 5 large egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a medium saucepan, combine the milk, sugar, espresso powder, and salt. Heat over medium heat, stirring until the sugar and coffee granules dissolve, and the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
- Gradually whisk the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Do not let it boil.
- Remove from heat and stir in the heavy cream and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
- Transfer to a container and freeze for 2–4 hours until firm.
Notes
- For stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- Add mix-ins like chocolate chunks or crushed espresso beans during the last minute of churning for texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
