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Introduction
Craving a decadent, homemade treat that combines the rich flavor of coffee with the smoothness of ice cream? Look no further! This homemade coffee ice cream is the perfect blend of bold coffee and creamy goodness, offering an irresistible dessert for coffee lovers and ice cream enthusiasts alike. Whether you want a cool, refreshing summer treat or a comforting dessert after dinner, this coffee ice cream delivers a delightful taste experience with each spoonful.
Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup strong brewed coffee (cooled)
¾ cup granulated sugar
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Directions:
Prepare the Coffee Base: In a saucepan, combine the heavy cream, whole milk, brewed coffee, and granulated sugar. Place it over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until they become lighter in color. Gradually pour a small amount of the hot cream mixture into the egg yolks to temper them. Slowly whisk in more of the hot mixture, a little at a time, until the egg yolks are fully combined with the cream.
Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
Strain and Chill: Once thickened, remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any curdled egg bits. Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then cover it and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
Freeze: Transfer the churned ice cream into an airtight container and freeze for an additional 4 hours or until firm.
Serving and Storage Tips:
Serve your homemade coffee ice cream in bowls or cones. For an extra touch, drizzle with chocolate syrup or top with chocolate shavings.
To store, keep the ice cream in an airtight container in the freezer. It can last up to 1-2 weeks, but we doubt it will last that long!
If the ice cream becomes too hard after freezing, allow it to sit at room temperature for 5-10 minutes before scooping.
Variations:
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