Homemade Coffee Ice Cream – Smooth, Creamy & Bold!

Directions

1. Heat the Cream and Milk
   In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir until the sugar dissolves and the mixture is warm, but not boiling.
2. Temper the Egg Yolks
   In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly. This prevents the eggs from curdling.
3. Cook the Custard
   Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
4. Add Coffee and Flavor
   Remove from heat and stir in the espresso powder or cooled brewed coffee, along with vanilla extract.
5. Strain and Chill
   Strain the mixture through a fine mesh sieve to ensure smoothness. Cover and refrigerate for at least 4 hours or overnight to chill completely.
6. Churn the Ice Cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Add Mix-Ins (Optional)
   Fold in chocolate chunks, caramel swirls, or crushed biscotti at the end of churning.
8. Freeze Until Firm
   Transfer the ice cream to an airtight container and freeze for at least 3 hours before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Freeze Time: 3 hours
Total Time: 7 hours 25 minutes
Servings: 6–8
Difficulty Level: Medium

Variations & Substitutions

• Use flavored coffee (vanilla or hazelnut) for a twist.
• Add a splash of coffee liqueur for an adult version.
• Substitute coconut milk for a dairy-free option.
• Fold in chocolate-covered espresso beans for extra crunch.

Serving Suggestions