I know, another ice cream recipe, so soon after the Strawberry Ice Cream? Yes, but it’s summer and there will be plenty of time for cakes, pies and cookies come fall and winter. In summer, all I want is cold and creamy ice cream. Coffee ice cream is one of my favorite flavors and echos how I drink the hot stuff, light and sweet. I tend to like my ice cream plain (it’s a textural thing), but if you like mix-ins, chopped dark chocolate, toffee pieces, fleur de sel praline, or chocolate-covered coffee beans would be a natural fit.
Recipe for how to make a rich and creamy coffee ice cream.
Prep Time20 minutesmins
Cook Time23 minutesmins
Total Time45 minutesmins
Keyword: ice cream
1cupwhole milkor 1/3 cup half and half, 2/3 cup lowfat milk
2tspinstant espresso*I use Medaglia d'Oro
1tspground fresh coffeefor color and visual texture
Whisk together the egg yolks and half of the sugar in a medium sized bowl.
Combine the other half of the sugar with the milk and cream in a heavy bottomed sauce pan and heat until just below a simmer. Whisk in the instant coffee until it is dissolved.
Take about a cup of the hot cream/milk mixture and whisk it into the bowl with the eggs to temper them. Whisk the egg/milk mixture back into the pot with the cream and cook over a low heat until thickened. You are making custard. Do not let it boil or you will have scrambled eggs in your cream!
When thick (about 5 minutes), remove from the heat pour though a fine mesh strainer into a bowl set over ice water. This stops the cooking process and helps the custard cool quickly. Whisk in the vanilla once cool. Chill in the refrigerator until very cold.
Freeze according to your ice cream maker's instructions and at the end mix in 1 tsp of finely ground coffee.
*If you’re wondering why I used instant espresso (Medaglia d’Oro) instead of fresh coffee it’s because I like the way it dissolves completely. I didn’t want to add in brewed coffee because I thought the liquid would change the texture of the ice cream. I’ve seen recipes that infuse the cream with coffee beans but have not tried it. Also, a tiny jar of this goes a long way and is great when you want to put a coffee flavor in chocolate baked goods, like this salted caramel chocolate cake.