Homemade Coffee Ice Cream 🍨☕
There’s nothing quite like a scoop of homemade ice cream, and this Coffee Ice Cream recipe is perfect for coffee lovers! With rich, creamy textures and the bold flavor of cold brew coffee, this dessert is a must-try. Let’s dive into the details of this delectable treat.
Ingredients:
- 2 cups heavy cream 🥛
- 1 cup whole milk 🥛
- 5 large egg yolks 🥚
- 1 cup granulated sugar 🍚
- 1 ½ to 3 ounces cold brew coffee concentrate ☕
- ¼ teaspoon salt 🧂
- 1 teaspoon pure vanilla extract 🌼
Instructions:
1️⃣ Prepare Your Ice Cream Maker: Ensure your ice cream maker is ready according to the manufacturer’s instructions. This is an essential step for perfect homemade ice cream. 🛠️
2️⃣ Combine Ingredients: In a saucepan, mix together the heavy cream, whole milk, egg yolks, granulated sugar, coffee concentrate, and salt. Heat the mixture over low-medium heat until it starts to steep. Be careful not to let it boil. 🔥
3️⃣ Cook the Custard: Stir the mixture consistently for about 8 to 10 minutes until it thickens slightly. The custard should coat the back of a spoon when ready. 🥄
4️⃣ Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract. 🌼
5️⃣ Cool the Custard: Transfer the custard to a bowl. If desired, strain it through a mesh strainer to remove any lumps. Place the bowl of custard into a larger bowl filled with ice and let it cool for 30 minutes to 1 hour. ❄️
6️⃣ Cover the Custard: Once the custard cools to room temperature, cover it with plastic wrap. Ensure the plastic wrap touches the surface of the custard to prevent a skin from forming. 📦
7️⃣ Refrigerate: Place the covered custard in the refrigerator and let it cool completely, about 2 hours. The custard should have a thin, pudding-like consistency when ready. ⏳
8️⃣ Churn the Ice Cream: Pour the refrigerated custard into your ice cream maker. Churn according to the manufacturer’s instructions until the ice cream reaches a consistency firmer than soft-serve. 🍦
9️⃣ Freeze: Transfer the churned ice cream to a freezer-safe container and freeze until completely firm. This usually takes about 8 to 10 hours. ❄️
🔟 Serve and Enjoy: Scoop the ice cream into bowls or cones, add your favorite toppings, and enjoy this delightful homemade treat! 🍨
Details:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Cooling Time: 3 hours
- Freezing Time: 8-10 hours
- Total Time: 11-13 hours
- Calories: 290 kcal per serving
- Servings: 6 servings
Tips for the Perfect Coffee Ice Cream:
- Choose Quality Coffee: Use a high-quality cold brew coffee concentrate for the best flavor.
- Consistent Stirring: Make sure to stir the custard consistently to prevent the eggs from curdling.
- Proper Cooling: Allow ample time for the custard to cool and set properly in the refrigerator and freezer.
This Coffee Ice Cream is a creamy and delicious way to enjoy your favorite beverage in a dessert form. Give it a try and impress your friends and family with this homemade delight!
Feel free to share your creations and any variations you make! Enjoy your homemade Coffee Ice Cream! 🍨☕
Print
Coffee Ice Cream 🍨☕
- Total Time: 11-13 hours
- Yield: 6 1x
Ingredients
2 cups heavy cream 🥛
1 cup whole milk 🥛
5 large egg yolks 🥚
1 cup granulated sugar 🍚
1 ½ to 3 ounces cold brew coffee concentrate ☕
¼ teaspoon salt 🧂
1 teaspoon pure vanilla extract 🌼
Instructions
1️⃣ You’ll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer’s directions. 🛠️
2️⃣ Combine the heavy cream, milk, egg yolks, sugar, coffee concentrate, and salt in a saucepan. Bring to a steep over low-medium heat, but don’t let it boil. 🔥
3️⃣ Stir consistently and continue to cook for approximately 8 to 10 minutes until the custard thickens slightly. It should lightly coat the back of a spoon when ready. 🥄
4️⃣ Remove from heat then stir in the vanilla extract. 🌼
5️⃣ Transfer the custard to a bowl to cool (pour through a mesh strainer if desired). Place the bowl of custard into a larger bowl of ice for about 30 minutes to 1 hour. ❄️
6️⃣ After the custard ice cream base cools to room temperature, cover it with plastic wrap. The plastic wrap needs to touch the top of the custard to prevent a skin from forming. 📦
7️⃣ Transfer it to the refrigerator to cool completely, about 2 hours. Once cooled, the custard has a thin, pudding-like consistency. ⏳
8️⃣ Pour the refrigerated ice cream base into the prepared ice cream maker. Churn according to the manufacturer’s instructions until the ice cream sets enough to transfer it to a freezer-safe container. It should be firmer than soft-serve consistency. 🍦
9️⃣ Freeze until the ice cream is completely firm. (Ours took 8 to 10 hours.) ❄️
🔟 Serve in a bowl with toppings or in a cone. Enjoy! 🍨
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290 Kcal