Homemade Coffee Ice Cream
Ingredients:
1 ½ cups whole milk
1 ½ cups heavy cream
¾ cup granulated sugar
1 ½ tablespoons instant coffee granules
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Heat the Milk Mixture: In a medium saucepan, combine whole milk, heavy cream, and sugar. Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture begins to steam. Do not boil.
Add the Coffee: Remove from heat and stir in the instant coffee granules until completely dissolved.
Temper the Eggs: In a separate bowl, whisk egg yolks until pale and smooth. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly. Then, gradually whisk the yolk mixture back into the saucepan.
Cook the Custard: Return to medium heat and cook, stirring constantly, for 5–7 minutes or until the mixture thickens enough to coat the back of a spoon. Avoid boiling.
Finish the Base: Remove from heat. Stir in the vanilla extract and a pinch of salt.
Chill the Mixture: Strain the mixture through a fine sieve into a clean bowl. Cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Freeze to Firm: Transfer the soft ice cream to a container and freeze for at least 2 hours before serving for a firmer scoop.
Notes:
For stronger flavor, use more instant coffee or switch to espresso powder.
To make a decaf version, substitute with decaffeinated coffee granules.
Be careful not to overheat the custard to prevent curdling.
Let the ice cream sit out a few minutes before serving if it's too firm from the freezer.
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