Coffee Ice Cream

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Homemade coffee ice cream, two ways. Make the classic rich custard base with steeped coffee beans, or go the easy route with an instant coffee mixture you can churn in your Instant Chill machine.

Prep Time1

Cook Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

2 cups heavy cream
1 cup whole milk
2 Tablespoons granulated sugar
⅓ cup whole coffee beans
6 large egg yolks
¼ cup granulated sugar
2 teaspoons instant espresso powder (optional)
¼ teaspoon vanilla paste

Instructions

In a medium pot, bring cream, milk and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, take it off the heat. Add the warmed coffee beans and stir. Cover pot and let steep for 30 minutes to 1 hour, depending on desired strength.
Strain milk coffee mixture and discard coffee beans. Place pot of milk over medium heat and bring to a boil.
In a large bowl, whisk together egg yolks. Add ¼ cup sugar one tablespoon at a time. Once milk begins to boil, lower heat.
Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolk about ¼ cup at a time, whisking to distribute heat. Continue to add milk into the yolk. Once all milk has been added, transfer everything back into the pot.
Stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a thermometer. Let it sit at 180-185° F for 5 minutes to pasteurize mixture. Add espresso powder and vanilla. Stir until dissolved.
Pour mixture into a plastic wrap lined sheet tray. Spread over the sheet tray and cover with plastic warp. Let cool in freezer for 5-10 minutes until mixture has cooled to room temperature.
Transfer to airtight container and let mature in fridge overnight.
Freeze mixture in ice cream maker according to your unit’s instruction. Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, transfer mixture into an airtight container and let rest in the freezer for at least 30 minutes before serving.
Yield: about 1 quart

Notes

Store ice cream in the coldest part of the freezer, usually the very back of the freezer. Ice cream will stay fresh for up to two weeks.
Keep ice cream in a covered container. It’s a good to press the plastic wrap directly onto the surface of the ice cream to prevent freezer burns and ward off any unwanted flavors from seeping in.

Instant Chill Version (makes 1 pint)

1 Tbsp Instant Coffee Powder (I used this ice roast instant iced coffee)
1/2 cup milk
1 cup heavy cream
1/2 teaspoon vanilla paste
pinch kosher salt
1/3 cup + 2 Tbsp granulated sugar

Whisk together coffee powder and milk until powder is fully dissolved. Add in cream, vanilla, salt and sugar. Pour mixture in churning bowl of your Instant Chill (or similar compressor-style) ice cream maker.

Select the Ice Cream setting and churn according to your machine's instructions, about 20 minutes, until the mixture reaches soft-serve consistency. Enjoy immediately for a soft-serve texture, or transfer to an airtight container and freeze for 30 minutes to 1 hour for a firmer, scoopable texture.

Nutrition