I usually like to point out how quick recipes take so you are not discouraged from trying them. But in the case of Coffee Ice Cream, the longer it takes, the better!
Mix the milk, cream, sugar, salt, and whole coffee beans in a pot and heat until the ice cream base is warm and steamy, and the aroma permeates through the kitchen and around the house. If you love coffee, the smell of that creamy coffee mixture steeping for an hour will make you want to snuggle up on the couch with a blanket and read a good book. It might be for ice cream, but it warms the soul.
I’ve always loved ice cream, so I started making my own at home. I wrote down a ridiculously long list of ice cream flavors to try, and Coffee Ice Cream was at the top of the list. Eating coffee desserts is as good as drinking coffee, so when I saw a coffee ice cream recipe on Carol’s A Cup of Mascarpone, I knew I had to make it. And oh my, this recipe made a really delicious coffee ice cream.
The step-by-step process of making coffee ice cream is almost as enjoyable as the process itself. Take your time, letting it steep slowly to infuse the coffee flavor into the cream. That’s the secret to why this ice cream is so good!
Coffee Ice Cream
Ingredients
- 1 ½ cups whole milk
- ¾ cup sugar
- 1 ½ cups whole coffee beans (I used French Roast from Peet’s Coffee. You can use decaffeinated coffee as well)
- ⅛ tsp Diamond Crystal kosher salt
- 1 ½ cups heavy (whipping) cream
- 5 large egg yolks
- ¼ tsp pure vanilla extract
- ¼ tsp finely ground coffee
Instructions
- Before You Start…Please note that this recipe requires 8+ hours of chilling, churning, and freezing time.
- Gather all the ingredients.
- Heat the milk, sugar, whole coffee bean, salt, and ½ cup (120 ml) of the heavy cream in a medium saucepan until it’s warm and steamy, but NOT boiling. Once the mixture is warm, turn off the heat and cover. Remove from the heat and let steep at room temperature for 1 hour.
- Reheat the coffee-infused milk mixture on medium heat, until again hot and steamy but NOT boiling.
- In a medium bowl, whisk together the egg yolks.
- Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it.
- Transfer the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with plastic spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. DO NOT OVERCOOK (Eggs will be scrambled if you do). This can take about 10 minutes.
- Pour the remaining 1 cup (240ml) of heavy cream into a medium-size glass bowl, set on ice over a larger bowl.
- Set a mesh strainer on top of the ice bathed heavy cream bowl and pour the warm egg yolk mixture into the heavy cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mixed in the vanilla and the finely grated ground coffee. Stir until cool over the ice bath and chill the mixture thoroughly in the refrigerator.
- Pour the mixture into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes).
- Pour into an airtight container and freeze until firm, about 4-5 hours.
Notes
Nutrition
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