Description
Silky, café-worthy coffee ice cream with a rich espresso backbone and a lush custard base that churns into creamy, scoopable perfection.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 cup strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Place the ice cream maker bowl in the freezer overnight so it is completely chilled.
- In a medium saucepan, whisk together the milk, heavy cream, sugar, and brewed coffee, then warm over medium heat until steaming, not boiling.
- In a separate bowl, whisk the egg yolks until slightly thickened and pale. Slowly ladle in about 1 cup of the hot coffee mixture while whisking constantly to temper the yolks.
- Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring with a spatula, until the custard thickens enough to coat the back of the spoon.
- Strain the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla extract and salt. Cover and refrigerate until thoroughly chilled, at least 4 hours.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until soft serve consistency.
- Transfer to a lidded container and freeze until firm, at least 4 hours, then scoop and enjoy.
Notes
- Note: For a bolder coffee profile, whisk in 1 teaspoon instant espresso powder after straining the custard.
- Fold in finely shaved dark chocolate or crushed chocolate-covered espresso beans during the last minute of churning for texture.
- Chill the custard completely before churning to avoid icy texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg