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Bold Coffee Ice Cream

A serving of homemade coffee ice cream.
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This is the best homemade Coffee Ice Cream recipe. With a bold punch of strong coffee and a smooth, creamy texture, this old-fashioned churned recipe is for coffee lovers. Churned ice cream is an easy process, but one that takes time: Plan for the preparation to take 2-3 days, allowing the custard to chill overnight.

Ingredients

  • ¾ cup (150 grams) granulated sugar
  • ¼ teaspoon coarse kosher salt
  • 4 large egg yolks
  • 1-1/2 cups (342 grams) heavy cream
  • 1-1/2 cup (342 grams) whole milk
  • 3 tablespoons instant coffee or ⅓ cup medium grind coffee
  • 1 teaspoon vanilla extract

Instructions

  1. Set up an ice bath with two nesting metal bowls.
  2. In a medium pot, whisk together the sugar, salt, and egg yolks vigorously until the mixture is lightened.
  3. Whisk in the cream, milk, coffee, and vanilla extract. Use a rubber spatula to scrape up any mixture from the sides of the pot to ensure it’s fully combined.
  4. Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
  5. Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  6. Strain the custard through a very fine-mesh strainer into the inner bowl of the prepared ice bath.
  7. Cool the coffee base in the ice bath to room temperature, stirring occasionally.
  8. Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  9. Freeze the custard, following the manufacturer’s instructions of your ice cream maker, until it reaches a soft-serve consistency.
  10. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.

Equipment

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.

The type of coffee used significantly impacts the ice cream's flavor, with a bold coffee providing the best results. However, the ice crema you will like the most will be the one made from the coffee you like.

Ensure your ice cream maker canister is frozen 24 hours before churning. 

Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. To help prevent freezer burn, place a piece of parchment paper on the surface of the ice cream in the storage container to minimize air exposure. Freeze promptly and thoroughly. Store the ice cream container in the coldest part of your freezer.

Find it online: https://everydaypie.com/coffee-ice-cream/