This coffee ice cream recipe is rich, creamy, and has a bold coffee taste. It’s easy to make with just seven ingredients. Say goodbye to store-bought ice cream and hello to this homemade masterpiece.
The secret to its unique texture is the custard base. You get a smooth ice cream by mixing the right amounts of dairy, sugar, and coffee. And the best part? It’s straightforward to make.
Table of Contents
Key Takeaways
- Homemade coffee ice cream is more prosperous, creamier, and flavorful than store-bought.
- The recipe calls for just 7 easy-to-find ingredients, including half-and-half, heavy cream, and instant coffee
- Making a custard-style base ensures a luxurious, velvety texture.
- Churning the ice cream in a maker takes 30-40 minutes for best results.
- The ice cream can be stored in the freezer for up to 3 months.
Indulge in Heavenly Coffee Ice Cream Bliss
Get ready for the ultimate coffee ice cream treat! This recipe is rich, creamy, and full of flavor. You’ll need seven simple ingredients to make a homemade coffee ice cream that’s as good as any store-bought.
Rich, Ultra-Creamy Perfection
The secret to this ice cream’s creaminess is the mix of dairy ingredients. It uses six egg yolks, 1 cup + 4 tablespoons of sugar, 3 cups of whole milk, and 1 cup of heavy whipping cream. 2 tablespoons of Lavazza Perfetto espresso roast coffee add a bold, authentic coffee taste.
Easy to Make with Only 7 Ingredients
This coffee ice cream recipe is surprisingly easy to make. With just seven ingredients, you can impress your family and friends. The process is simple: make a custard, chill it, and churn it in an ice cream maker for a creamy texture. make a custard, chill it, and churn it in an ice cream maker for a creamy texture.
“This coffee ice cream is the perfect balance of rich, creamy, and coffee-infused goodness. It’s a must-try for any coffee lover!”
Crafting the Perfect Coffee Ice Cream Custard
Making the best coffee ice cream begins with the custard base. This recipe mixes dairy, sugar, and instant coffee for a rich taste. The custard must be cooked until it thickens, then strained to remove egg particles.
Balancing Dairy, Sugar, and Instant Coffee
You’ll need 1.5 cups (325ml) of whole milk and 3 1/2 tablespoons of instant coffee. Heat the milk and coffee together, simmering for about 30 minutes to infuse the coffee flavor. In another bowl, whisk together six egg yolks and 100g of light brown sugar.
Slowly stir the hot milk mixture into the egg yolk mixture.
Tips for Straining and Chilling
- Return the custard to the pan and cook, stirring, until it thickens enough to coat the back of a spoon.
- Strain the custard through a fine mesh sieve to remove cooked egg bits.
- Cover and refrigerate the strained custard for at least 4 hours, preferably overnight, to thoroughly chill before churning.
Proper straining and chilling of the custard is key to creamy coffee ice cream. Follow these steps to make your ice cream perfect.fect.
Churning and Freezing Homemade coffee ice cream recipe
Coffee Ice Cream Recipe
Equipment
- Ice cream maker
- Medium saucepan
- Fine-mesh strainer
- Large bowl
- Whisk
- Thermometer
- Airtight freezer container
- Measuring cups and spoons
- Rubber spatula
- Ice bath setup (large bowl with ice)
Ingredients
Base Mixture
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 5 large egg yolks
Coffee Flavoring
- ¼ cup whole coffee beans Or 3 tablespoons instant espresso powder coarsely ground
- 1 teaspoon vanilla extract
Instructions
Prepare Coffee Infusion, If using whole beans:
- Heat cream and milk in a saucepan
- Add ground coffee
- Bring to almost boiling
- Remove from heat and steep for 15 minutes
- Strain through fine-mesh strainer
If using instant espresso:
- Heat cream and milk
- Whisk in espresso powder until dissolved
Make Custard Base
- Whisk egg yolks in a bowl
- Add sugar and salt, whisk until pale yellow
- Slowly stream hot cream mixture into eggs while whisking
- Return mixture to saucepan
Cook Custard
- Heat over medium-low heat
- Stir constantly with wooden spoon
- Cook until mixture reaches 170°F (76°C)
- Mixture should coat back of spoon
Strain and Cool
- Strain custard through fine-mesh strainer
- Add vanilla extract
- Place bowl in ice bath
- Stir occasionally until cool
- Cover and refrigerate for 4 hours or overnight
Churn Ice Cream
- Pour chilled mixture into ice cream maker
- Churn according to manufacturer’s instructions
- Usually takes 25-30 minutes
Freeze
- Transfer to airtight container
- Press plastic wrap against surface
- Freeze until firm (at least 2 hours)
Storage
- Keep in airtight container
- Will maintain best quality for up to 2 weeks
- Let soften 5 minutes before serving
Notes
- Total Fat: 23g (Saturated Fat: 14g)
- Cholesterol: 185mg
- Sodium: 95mg
- Total Carbohydrates: 24g (Sugar: 22g)
- Protein: 5g
- Caffeine: 30-45mg
- Use high-quality coffee beans or espresso powder
- Don’t skip the straining step
- Ensure mixture is completely chilled before churning
- Pre-freeze ice cream maker bowl for at least 24 hours
- Store in shallow container for better texture
- Mocha: Add 2 tablespoons cocoa powder –
- Coffee Chip: Add ½ cup chocolate chips –
- Caramel Coffee: Swirl in ¼ cup caramel sauce –
- Vietnamese Coffee: Use sweetened condensed milk instead of some sugar
Your coffee ice cream is now ready! Enjoy it in bowls or cones with your favorite toppings, or use it in milkshakes or affogatos. Enjoy the coffee-infused creaminess!
Ingredient Substitutions and Storage Tips
This coffee ice cream recipe is flexible with ingredients. You can change the mix of half-and-half and heavy cream. You can also use whole milk or organic cane sugar instead of granulated sugar. Choose caffeinated or decaffeinated instant coffee based on your taste.
Dairy, Sweetener, and Coffee Alternatives
Try different dairy options for the texture you like. The mix of heavy whipping cream and sweetened condensed milk makes it creamy, but you can adjust the mix or use whole milk for a lighter ice cream.
Storing Your Homemade Coffee Ice Cream
It’s important to store your coffee ice cream right. Keep it in an airtight container in the freezer for up to 3 months. Use freezer-safe containers to keep it fresh and prevent freezer burn. For a shorter time, freeze it in a loaf pan covered with plastic wrap for up to a week.
FAQ
What makes this coffee ice cream recipe the best?
This coffee ice cream is top-notch because it’s rich and creamy and packs a bold coffee punch. Plus, it’s simple to make with just seven ingredients. It beats any store-bought or ice cream parlor version.
How do you make the coffee custard base?
The secret to this ice cream is the custard base. It’s made with half and half, heavy cream, sugar, and instant coffee, and this mix creates a rich, flavorful custard.
The custard is cooked until it thickens a bit. Then, it’s strained to get rid of any egg particles. After chilling, it’s ready to churn.
What’s the churning process like?
After chilling the custard, it’s time to churn it in an ice cream maker. This takes about 30-40 minutes. It makes the ice cream soft and creamy.
The ice cream is then frozen for 4 hours for a firmer texture, making it completely set.
Can I make substitutions to the recipe?
Yes, you can tweak the recipe a bit. You can change the half-and-half to heavy cream ratio or use whole milk instead of some dairy.
You can also swap organic cane sugar for granulated sugar. For the coffee, choose caffeinated or decaf instant coffee.
How long can I store the homemade coffee ice cream?
You can store this ice cream in an airtight container in the freezer for up to 3 months. Make sure to use freezer-safe containers. This keeps the ice cream fresh and prevents freezer burn.