Coffee ice cream delivers a robust yet creamy flavor that appeals to adults who enjoy rich, bold tastes. Using espresso or strong brewed coffee intensifies the depth of flavor, while the creamy custard balances its bitterness.
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 5 egg yolks
- 2 tablespoons instant espresso powder (or ½ cup very strong brewed coffee)
- 1 teaspoon vanilla extract
Instructions
- Dissolve coffee
Mix espresso powder with 2 tablespoons hot water, or prepare strong brewed coffee. - Heat base
In a saucepan, combine cream, milk, and half the sugar. Heat until steaming. - Whisk yolks
Beat yolks with the remaining sugar, temper with hot milk, then return to saucepan. Cook until slightly thickened. - Flavor
Stir in dissolved coffee and vanilla. - Chill
Strain and refrigerate 4–6 hours. - Churn
Freeze in an ice cream machine until creamy.
Tips
- For stronger flavor, add finely ground espresso beans during churning.
- Don’t substitute instant coffee—espresso powder works best.
- A pinch of cinnamon can add warmth.
Uses
- Perfect with chocolate desserts.
- Excellent in affogato with hot espresso.
- Works well as a base for mocha milkshakes.
