Cream, sugar, and coffee beans over the stove, melting the day away. I love making Coffee Ice Cream from the steamy aroma to the churning of the sweet, rich mixture. Enjoy every moment of making and eating this delicious Coffee Ice Cream!
I usually like to point out how quick recipes take, so you are not discouraged from giving them a try. 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 in a pot 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.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 1½ cups whole milk (1½ cups = 375 ml)
- ¾ cup sugar (¾ cup = 167 ml)
- 1½ cups whole coffee beans (1½ cup = 125 g) (See Notes)
- Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1½ cups heavy (whipping) cream (1½ cups = 375 ml)
- 5 large egg yolks (See Notes)
- ¼ tsp pure vanilla extract
- ¼ tsp finely ground coffee
Gather all the ingredients.
- Heat the milk, sugar, whole coffee bean, salt and 1/2 cup (125 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 remaining 1 cup (250ml) 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.
Coffee Beans: I used French Roast from Peet’s Coffee. You can use decaffeinated coffee as well.
Egg: For egg white recipes, click here.
Equipment you will need:
If you don't have an ice cream maker, click here.
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.