Introduction:
Homemade coffee ice cream is the perfect dessert for coffee lovers, offering a rich and creamy flavor with the perfect balance of sweetness and a deep coffee taste. This recipe is easy to make and requires just a few basic ingredients. The result is a smooth, indulgent treat that’s much better than store-bought ice cream.
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
3 tablespoons instant coffee or espresso powder (for stronger coffee flavor, use espresso powder)
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Make the Coffee Mixture: In a small saucepan, combine the milk, heavy cream, sugar, and instant coffee (or espresso powder). Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm, but not boiling.
Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and a pinch of salt until smooth and slightly pale in color.
Temper the Eggs: Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to avoid cooking the eggs. Gradually add more of the milk mixture to the eggs, continuing to whisk.
Combine and Cook: Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (about 170°F or 77°C).
Strain the Custard: Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled egg bits.
Chill: Let the custard cool to room temperature, then cover it and refrigerate for at least 4 hours, or overnight.
Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Description: This homemade coffee ice cream has a luxuriously creamy texture and a bold coffee flavor that coffee aficionados will adore. By using a custard base made with egg yolks, it has an incredibly smooth mouthfeel. It’s a perfect dessert for summer or anytime you’re craving a delicious, homemade treat.
Tips:
Use high-quality coffee for the best flavor.
If you don’t have an ice cream maker, pour the custard into a shallow pan and freeze it. Stir every 30 minutes until the ice cream becomes smooth and creamy.
For a richer flavor, use espresso powder instead of instant coffee.
Variations:
Chocolate Coffee Ice Cream: Add 1/2 cup of cocoa powder or melted chocolate to the custard mixture for a chocolatey twist.
Coffee Almond Crunch: Stir in crushed almonds or other nuts during the last few minutes of churning for added texture and flavor.
Decaffeinated Version: Use decaffeinated instant coffee or espresso powder for a caffeine-free version of this ice cream.
Corrections:
If the ice cream is too icy or grainy, it might not have been churned long enough or wasn’t chilled properly before churning. Be sure the custard is well-chilled before churning, and churn for the full time recommended by your ice cream maker.
Make sure the custard doesn’t boil while cooking to prevent curdling. Always cook on low heat and keep stirring.
Enjoy: Once your homemade coffee ice cream is frozen to perfection, scoop it into bowls or cones, and enjoy this creamy, coffee-flavored delight! It’s perfect on its own or as a topping for pies, cakes, or brownies.