Bold Coffee Ice Cream

This is the best homemade Coffee Ice Cream recipe. With a bold punch of strong coffee and a smooth, creamy texture, this old-fashioned churned coffee ice cream recipe is for coffee lovers.

Ingredients


  • ¾ cup (150 grams) granulated sugar
  • ¼ teaspoon coarse kosher salt
  • 4 large egg yolks
  • 1-½ cups (342 grams) heavy cream
  • 1-½ cup (342 grams) whole milk
  • 3 tablespoons instant coffee or ⅓ cup medium grind coffee
  • 1 teaspoon vanilla extract

Instructions


  • Set up an ice bath with two nesting metal bowls.
  • In a medium pot, whisk together the sugar, salt, and egg yolks vigorously until the mixture is lightened.
  • Whisk in the cream, milk, coffee, and vanilla extract. Use a rubber spatula to scrape up any mixture from the sides of the pot to ensure it’s fully combined.
  • Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
  • Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  • Strain the custard through a very fine-mesh strainer into the inner bowl of the prepared ice bath.
  • Cool the coffee base in the ice bath to room temperature, stirring occasionally.
  • Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  • Freeze the custard, following the manufacturer’s instructions of your ice cream maker, until it reaches a soft-serve consistency.
  • Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.


Recipe from Everyday Pie