Coffee Ice Cream Recipe

I gotta say, making this coffee ice cream is like my little escape at home, cuz the heavy cream, whole milk, sugar, egg yolks, instant coffee and vanilla all come together in this cool, messy way that totally feels like a wild home coffee shop vibe.

I love making coffee ice cream, it packs a nutritional punch with heavy cream, whole milk, sugar and egg yolks. I mix in instant coffee, vanilla and a pinch of salt to balance the flavor.

Rich in proteins and fats, it’s a tasty treat that gives me a nice energy boost.

Ingredients

• Overview: This dessert mixes rich, sweet, and bold flavors in a delightful blend.
• Heavy cream adds rich fat and creamy texture, making the ice cream super smooth.
• Whole milk contributes moisture and a balanced taste, keeping the mix light.
• Sugar provides sweetness and a smooth mouthfeel, but too much can be unhealthy.
• Egg yolks add richness and subtle protein, emulsifying the cream nicely.
• Instant coffee gives that deep flavor punch and natural caffeine kick.
• Vanilla extract rounds off flavors, giving a warm and sweet aroma.
• A pinch of salt amps up flavor contrast and balances the sweetness perfectly.
• Note: The recipe balances sweet, bitter and savory tastes for perfection.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• A pinch of salt

How to Make this

1. In a small saucepan, combine the heavy cream, whole milk and instant coffee granules over low heat. Stir constantly until the coffee completely dissolves, making sure not to bring it to a boil.

2. In a large bowl, whisk together the egg yolks, granulated sugar, vanilla extract and a pinch of salt until the mixture looks smooth and a bit thicker.

3. Slowly pour about a cup of the warm cream mixture into the egg yolk mixture, whisking constantly to make sure the eggs don’t scramble.

4. Once the eggs are tempered, pour the entire egg mixture back into the saucepan with the remaining cream. Keep the heat low.

5. Stir the custard continuously until it thickens enough to coat the back of a spoon. It should reach around 170°F if you have a thermometer.

6. Remove the saucepan from the heat immediately and strain the custard through a fine sieve to catch any bits that might have curdled.

7. Let the strained custard cool down at room temperature, then cover it and chill in the fridge for at least 3 hours or overnight.

8. Pour the chilled custard into your ice cream maker and churn following the manufacturer’s instructions until you get a soft serve consistency.

9. Transfer the churned ice cream into an airtight container and freeze it for 2 hours or until it firms up to your liking.

10. Scoop out your delicious coffee ice cream and enjoy, maybe with a little extra sprinkle of coffee granules on top for an extra kick.

Equipment Needed

1. Small saucepan
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Spatula for stirring
6. Fine sieve
7. Food thermometer (optional but useful for checking temperature)
8. Ice cream maker
9. Airtight container for freezing
10. Ice cream scoop

These are the basic utensils you need to get the recipe going.

FAQ

• Question: Can I make this Coffee Ice Cream without an ice cream maker?
  Answer: Yeah, you can. You just need to mix the ingredients and put it in the freezer, stirring every 30 minutes to break up the ice crystals.
• Question: Can I use espresso powder instead of instant coffee granules?
  Answer: Sure, you can swap them out, but you’ll need to adjust the amount since espresso powder is generally more concentrated.
• Question: How long do I have to churn or stir the mixture?
  Answer: It’ll take around 20 to 30 minutes if you’re using an ice cream maker, or several hours with manual stirring if you dont have one.
• Question: Do the egg yolks really make a difference?
  Answer: Yeah, they do. The yolks give the ice cream a richer, creamier texture that you wont get otherwise.
• Question: How long is it good for in the freezer?
  Answer: It should keep well for about 1 to 2 weeks, but it’s best enjoyed within the first few days for peak creaminess.

Coffee Ice Cream Recipe Substitutions and Variations

• If you dont have heavy cream, you can mix 1 3/4 cups whole milk with 1/4 cup melted butter or try using coconut cream for a slight flavor twist
• No whole milk? Use 2% milk or even unsweetened almond milk if you want a dairy free version
• You can swap granulated sugar for honey or maple syrup, but reduce the liquid slightly to keep the recipe balanced
• If you havent got instant coffee granules, brew a strong shot of espresso and use that instead
• Not into egg yolks? A thickening agent like a cornstarch slurry can work as a substitute, though it might change the smooth custard texture a bit

Pro Tips

1. Make sure you keep the heat really low when dissolving the coffee in the cream and milk. I’ve learned that if the mixture gets too hot it can ruin the flavor, and sometimes even if you try to avoid it, the milk can burn right on the bottom.

2. When you’re mixing the eggs into the warm cream, add it really slow. I used to rush it and ended up with scrambled bits in my custard, which just ain’t right.

3. Use a thermometer if you have one. It really helps to know when the custard has reached around 170°F and is thick enough. Without a thermometer, you’re guessing and sometimes it ends up being a little off.

4. Let the custard chill in the fridge for at least 3 hours, or even better overnight. This waiting time helps the flavors settle in, and trust me, patience makes the ice cream so much smoother and creamier.