Coffee Ice Cream
Rich and creamy homemade ice cream with the flavor of sweetened iced coffee. It’s a refreshing spring and summer treat!
Has it started heating up where you are yet? Today was whopping 90 degree day here in Southern Utah and it caught me of guard, but also got me a little giddy.
It’s time to break out the shorts and tank tops, lather on the sunscreen, and stuff my freezer full of ice cream. I plan to live on the stuff till September.
I’ve made several batches of this coffee ice cream in the last few months and it’s become a new fave. It’s rich, creamy and very simple. I love over-the-top ice cream flavor combinations and mix-ins as much as the next gal, but sometimes simplicity trumps all.
And this is simply fantastic. It’s like the best sweetened iced coffee you’ve ever had, but in ice cream form. You’ll want a scoop of it every day for the rest of the summer, I know I do.
Coffee Ice Cream
- 1 ½ cups whole milk (375 grams)
- 1 cup whole coffee beans (85 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons instant espresso powder
- 5 large egg yolks
- 1 ½ cups heavy whipping cream (350 ml)
- 1 teaspoon vanilla extract
- Mesh strainer
- Ice Cream Machine
- Combine the milk and coffee beans in a medium saucepan and set over medium heat. Warm until small bubbles appear at the edges of the milk and it begins to steam, but do not bring to a boil.
- Remove from heat and cover. Let sit for 1 hour at room temperature, or if you've got more time bring to room temperature and then chill in the fridge over night for a stronger coffee flavor.
- Strain the coffee beans from the milk, pressing on the beans to get as much milk out as possible.
- Return the milk to the saucepan and add the sugar and espresso powder. Set over medium heat and warm until small bubbles appear at the edges of the milk and it begins to steam, but do not bring to a boil.
- In a bowl, whisk together the egg yolks. When the milk mixture is warm, slowly add it to the egg yolks while whisking constantly.
- Pour the egg mixture back into the saucepan and cook over medium heat until it thickens and coats the back of a spoon, while whisking constantly.
- Pour the mixture through a strainer and stir in the heavy cream and vanilla extract.
- Chill the mixture thoroughly in the refrigerator for several hours, or overnight.
- Freeze in an ice cream maker according to the manufacturer's instructions. Let the ice cream firm up in the freezer for a few hours before serving.