Homemade Coffee Ice Cream – Smooth, Creamy & Bold!
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
½ cup strong brewed coffee, cooled (preferably freshly brewed)
2 large eggs yolks
1 teaspoon vanilla extract
Pinch of salt
Optional: 2 tablespoons of instant coffee granules for a stronger coffee flavor
Optional: Chocolate shavings or coffee beans for garnish
Instructions:
1. Brew the Coffee: Brew a strong batch of coffee and let it cool completely. If using instant coffee, whisk it into the cold milk in step 2. This ensures the coffee doesn't curdle the eggs.
2. Combine Milk and Sugar: In a medium saucepan, combine the whole milk, heavy cream, and sugar. Stir until the sugar is mostly dissolved. If using instant coffee granules, whisk them into the milk mixture now.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks lightly. Slowly drizzle about ⅓ of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.
4. Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
5. Cook the Custard: Cook over medium-low heat, stirring constantly with a spatula or whisk, until the custard thickens enough to coat the back of the spoon. This will take about 5-7 minutes. Do not boil.
6. Stir in Coffee and Vanilla: Remove the saucepan from the heat and stir in the cooled brewed coffee, vanilla extract, and salt.
7. Strain the Custard (Optional): For a super smooth ice cream, strain the custard through a fine-mesh sieve into a bowl to remove any lumps or cooked egg bits.
8. Chill the Custard: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
9. Churn the Ice Cream: Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes.
10. Harden the Ice Cream: Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden completely. The longer it freezes, the firmer it will be.
11. Serve and Enjoy: Scoop the ice cream into bowls or cones. Garnish with chocolate shavings or coffee beans, if desired. Enjoy your homemade coffee ice cream!