☕ Homemade Coffee Ice Cream Recipe 🍨
Ingredients:
For the Ice Cream Base:
1 ½ cups whole milk
¾ cup granulated sugar
1 ½ cups whole coffee beans (use decaf for caffeine-free)
Pinch of salt
1 ½ cups heavy cream, divided
Custard & Flavor Boost:
5 large egg yolks
¼ tsp vanilla extract
¼ tsp finely ground coffee (pressed through a fine mesh sieve)
Instructions:
Steep the coffee mixture:
In a medium saucepan, combine milk, sugar, coffee beans, salt, and ½ cup of the heavy cream. Heat gently until warm and steamy (not boiling). Remove from heat, cover, and let steep for 1 hour at room temperature.
Prepare ice bath and strainer:
Pour the remaining 1 cup of cream into a metal bowl and place it in a larger bowl filled with ice. Set a fine mesh strainer on top of the cream bowl and set aside.
Reheat and temper:
Return the coffee mixture to the stove and reheat until hot and steamy. Whisk egg yolks in a separate bowl, then slowly pour in the hot coffee mixture while whisking constantly to temper the eggs. Return everything to the saucepan.
Thicken the custard:
Cook over medium heat, stirring constantly with a flat-bottomed spatula, until the mixture thickens and coats the spatula (about 10 minutes). You should be able to run your finger across the back of the spatula and leave a clear line.
Strain and chill:
Pour the custard through the strainer into the cream and ice bath. Press the coffee beans against the strainer to extract as much flavor as possible, then discard them. Stir in vanilla and finely ground coffee. Let cool completely, stirring occasionally.
Chill thoroughly:
Refrigerate the mixture until completely cold, at least 2–3 hours or overnight.
Churn in ice cream maker:
Freeze in an ice cream maker according to manufacturer instructions. Once churned, transfer to a freezer-safe container and freeze until firm.