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Coffee Ice Cream

Recipe for how to make a rich and creamy coffee ice cream.
Prep Time20 mins
Cook Time23 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: ice cream
Servings: 1 quart


  • 2 cups heavy cream
  • 1 cup whole milk or 1/3 cup half and half, 2/3 cup lowfat milk
  • 3/4 cup sugar
  • 5 each egg yolks
  • 1 tsp vanilla extract
  • 2 tsp instant espresso* I use Medaglia d'Oro
  • 1 tsp ground fresh coffee for 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.