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Coffee Ice Cream

Coffee Ice Cream Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Method
 

  1. Whisk the egg yolks and sugar in a bowl until pale and slightly thickened, about 2 minutes.
  2. Heat the cream, milk, and espresso powder in a saucepan over medium heat until steaming (175°F/80°C), then steep off heat for 5 minutes.
  3. Temper the egg mixture with a cup of hot cream, return to the pan, and cook on low, stirring, until the custard reaches 170°F (77°C) and coats the back of a spoon, 5 to 7 minutes.
  4. Strain, stir in vanilla and salt, chill the base at least 4 hours. Churn in an ice cream maker 20 to 25 minutes, transfer to a container, and freeze until firm, about 4 hours.
  5. Let sit at room temperature 5 minutes, then scoop and serve.

Notes

Active hands-on time is about 45 minutes. The custard needs at least 4 hours to chill before churning and another 4 hours to firm up in the freezer. Plan to start in the morning for same-day ice cream, or make the base the night before and churn the next day.