Homemade Coffee Ice Cream

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Homemade Coffee Ice Cream – Smooth, Creamy & Bold!

This rich, velvety coffee ice cream delivers an indulgent espresso kick and a silky-smooth texture that coffee lovers will adore. Whether served as a luxurious dessert or a mid-afternoon pick-me-up, it’s an irresistible frozen treat that satisfies every time.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 2 tbsp instant espresso powder (or finely ground coffee)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

1. Prepare the Ice Cream Base

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat gently over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot—but not boiling.

2. Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the hot cream mixture while whisking constantly to avoid curdling the eggs. Gradually whisk in the remaining cream mixture.

3. Cook the Custard

Return the combined mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon or spatula until the custard thickens slightly and coats the back of the spoon (about 170°F / 77°C). Do not allow it to boil.

4. Add Flavorings

Remove the custard from heat. Stir in the espresso powder, vanilla extract, and a pinch of salt until fully dissolved and smooth.

5. Cool the Mixture

Strain the custard through a fine mesh sieve into a clean bowl to remove any solids. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

6. Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

7. Freeze to Set

Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours, or until firm enough to scoop.

Serving Suggestions:

Serve your coffee ice cream on its own, or elevate it with:

  • Chocolate shavings
  • Whipped cream
  • A drizzle of caramel or chocolate syrup
  • A crunchy biscotti on the side

It pairs perfectly with chocolate-based desserts or a slice of coffee cake!

Energy-Saving Tips:

  • Use an energy-efficient or manual ice cream maker to reduce power consumption.
  • Speed up custard cooling by placing the bowl in a larger bowl of ice water before refrigerating.

Nutritional Information (per ½ cup serving):

  • Calories: 300–350
  • Note: Values may vary based on serving size and specific ingredients used.

Who Should Enjoy or Avoid This Dessert:

Enjoy if you:

  • Love coffee and espresso flavors
  • Want a decadent, creamy dessert
  • Are looking for an energizing treat

Avoid if you:

  • Are sensitive to caffeine
  • Have lactose intolerance or egg allergies (unless using substitutes)
  • Are managing high sugar or calorie intake (consume in moderation)

Ready to churn up something special? This homemade coffee ice cream brings the café experience straight to your freezer—smooth, bold, and absolutely satisfying.

 

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