Coffee Ice Cream | Easy Japanese Recipes at JustOneCookbook.com

Coffee Ice Cream

Course: Dessert
Cuisine: Japanese
Keyword: homemade ice cream
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Servings: 1 quart (liter)
Author: Nami
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!
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Ingredients

  • cups whole milk (1½ cups = 375 ml)
  • ¾ cup sugar (¾ cup = 167 ml)
  • cups whole coffee beans (1½ cup = 125 g) (See Notes)
  • Pinch salt (kosher or sea salt; use half if using table salt)
  • cups heavy (whipping) cream (1½ cups = 375 ml)
  • 5 large egg yolks (See Notes)
  • ¼ tsp pure vanilla extract
  • ¼ tsp finely ground coffee

Instructions

  1. Gather all the ingredients.

    Coffee Ice Cream Ingredients
  2. 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.
    Coffee Ice Cream 1
  3. Reheat the coffee-infused milk mixture on medium heat, until again hot and steamy but NOT boiling.
    Coffee Ice Cream 2
  4. In a medium bowl, whisk together the egg yolks.
    Coffee Ice Cream 3
  5. 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.
    Coffee Ice Cream 4
  6. 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.
    Coffee Ice Cream 5
  7. Pour remaining 1 cup (250ml) of heavy cream into a medium size glass bowl, set on ice over a larger bowl.
    Coffee Ice Cream 6
  8. 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.
    Coffee Ice Cream 7
  9. 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).
    Coffee Ice Cream 8
  10. Pour into an airtight container and freeze until firm.
    Coffee Ice Cream 9

Recipe Notes

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.

 

 

Recipe from A Cup of Mascapone, originally from The Perfect Scoop by David Lebovitz.

 

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