Description
A rich and creamy homemade coffee ice cream that is perfect for hot days and gatherings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder (or 1/2 cup strong brewed coffee, cooled)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional Add-Ins: 1/2 cup dark chocolate chunks, caramel swirls, or crushed biscotti
Instructions
- In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and salt. Stir until the sugar dissolves and the mixture is warm.
- In a separate bowl, whisk the egg yolks.
- Slowly pour some of the warm mixture into the yolks, whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Remove from heat and stir in the espresso powder (or the cooled brewed coffee) and vanilla extract.
- Strain the mixture through a fine mesh sieve. Cover and refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions. If adding mix-ins, fold them in at the end.
- Transfer to a container and freeze for at least 3 hours before serving.
Notes
For the best flavor, chill the mixture for a longer period. Serves well with chocolate or caramel drizzle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg
Keywords: coffee, ice cream, dessert, homemade, summer treat