Description
A rich, creamy homemade coffee ice cream that delivers bold espresso flavor with a silky, smooth texture. Perfect for coffee lovers who enjoy their caffeine fix in dessert form, this recipe is easy to make and requires just a few ingredients.
Ingredients
For the ice cream base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1 tablespoon instant espresso powder (or strong brewed coffee, reduced)
1 teaspoon vanilla extract
Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and salt. Warm over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and slightly thickened.
Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon.
Remove the saucepan from heat. Stir in the instant espresso powder and vanilla extract until fully dissolved and incorporated. If using brewed coffee instead, make sure it has been reduced and cooled before adding.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits or lumps. Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
Notes
For an extra kick, you can add a tablespoon of coffee liqueur like Kahlúa to the base before churning. This will also help keep the ice cream slightly softer. If you prefer a lighter texture, fold in some whipped cream after the mixture has chilled. This recipe offers a deep, roasted coffee flavor that pairs well with chocolate sauce, crushed cookies, or a sprinkle of cocoa powder.