Description
Rich and creamy homemade coffee ice cream made with real brewed coffee and a smooth custard base—perfect for coffee lovers.
Ingredients
Units
Scale
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup strong brewed coffee (cooled)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat the milk, cream, and half of the sugar over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F or 77°C).
- Remove from heat and stir in the brewed coffee, vanilla extract, and a pinch of salt.
- Strain the mixture through a fine-mesh sieve into a clean bowl and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours or overnight until completely chilled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for 2–4 hours until firm.
Notes
- Use espresso for a stronger coffee flavor.
- If you don’t have an ice cream maker, pour the chilled mixture into a container and freeze, stirring every 30 minutes until set.
- For added texture, fold in chocolate chips or crushed cookies before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg