Description
This homemade coffee ice cream is rich, creamy, and packed with real coffee flavor. A perfect dessert that combines the smoothness of ice cream with the boldness of espresso.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 2 tablespoons instant espresso powder or 1/2 cup very strong brewed coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat the milk, granulated sugar, and espresso powder or coffee in a saucepan over medium heat until warm and the sugar is dissolved.
- In a separate bowl, whisk the egg yolks until pale and creamy.
- Gradually add the warm milk mixture to the yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F).
- Remove from heat, stir in vanilla extract and salt, and allow to cool completely.
- Stir in the heavy cream, cover, and refrigerate for at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
- Transfer to an airtight container and freeze until firm, about 4 hours.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly.
- Optional mix-ins include crushed chocolate-covered espresso beans or a fudge swirl.
- A dairy-free version can be made using coconut milk and plant-based cream.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for 5-10 minutes before serving for easier scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg
