Description
Smooth, creamy, and packed with bold coffee flavor, this homemade coffee ice cream is a luxurious frozen dessert for coffee lovers.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan, combine milk, cream, sugar, and salt. Heat over medium until sugar dissolves.
- In a separate bowl, whisk egg yolks until smooth. Gradually whisk in some hot cream mixture to temper the yolks.
- Return the yolk mixture to the pan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in instant coffee and vanilla extract.
- Strain the mixture through a fine sieve to remove any solids.
- Chill the custard in the refrigerator for several hours until completely cold.
- Churn in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
- Transfer to a container and freeze until firm.
Notes
- Add mix-ins like chopped chocolate, fudge swirl, or crushed cookies after churning.
- Spice it up with a pinch of cinnamon or nutmeg.
- Flavored extracts like hazelnut or almond add a unique twist.
- Use parchment paper over the ice cream before sealing to prevent ice crystals.
- Let sit at room temperature a few minutes before scooping for easier serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg
