Description
Delight in the rich flavors of coffee combined with creamy homemade ice cream, perfect for coffee lovers.
Ingredients
Scale
- 2 cups (480ml) heavy whipping cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 2 tbsp instant coffee or espresso powder
- 1 tsp vanilla extract
- 4 large egg yolks
- Pinch of salt
Instructions
- In a saucepan, whisk together milk, sugar, instant coffee, and salt over medium heat. Stir until the sugar and coffee dissolve.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm coffee mixture into the yolks while whisking to temper the eggs. Then pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes). Don’t boil!
- Remove from heat and strain the mixture through a fine sieve. Stir in vanilla extract. Let it cool, then refrigerate for at least 4 hours (or overnight for best flavor).
- Whip the heavy cream to soft peaks, then fold it into the chilled coffee mixture. If using an ice cream maker, churn according to manufacturer’s instructions, then freeze for 4 hours. If making no-churn, pour into a container, cover, and freeze for 6 hours or overnight.
Notes
For best results, use high-quality coffee. Adjust coffee quantity for stronger flavor. Let ice cream sit for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning / No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
Keywords: ice cream, coffee, dessert, homemade, no-churn, summer treat