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Coffee Ice Cream

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This Coffee Ice Cream is a rich, creamy custard dessert infused with bold espresso flavor, perfect for coffee lovers craving a luxurious frozen treat.

Ingredients

1 cup (240 ml) whole milk

2 cups (480 ml) heavy cream

¾ cup (150 g) granulated sugar

¼ tsp salt

4 large egg yolks

1 tbsp vanilla extract (optional)

⅔ cup (160 ml) strong brewed coffee or espresso, chilled

Optional: 2 tbsp coffee liqueur or espresso powder dissolved in 1 tbsp water

Instructions

  1. In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat until steaming and tiny bubbles form at the edges, without boiling.
  2. Whisk egg yolks in a heatproof bowl until smooth and slightly lighter in color.
  3. Slowly pour ½ cup of the hot cream mixture into the yolks while whisking (tempering), then return the yolk mixture to the saucepan.
  4. Cook over medium-low heat, stirring constantly, until the custard thickens to coat the back of a spoon (170–175 °F or 77–80 °C).
  5. Remove from heat. Whisk in chilled coffee, optional coffee liqueur or espresso, and vanilla extract until smooth.
  6. Pour into a bowl and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
  7. Churn the chilled mixture in an ice cream maker until soft-serve consistency (about 20–25 minutes).
  8. Transfer to a freezer-safe container and freeze uncovered for about 4 hours until firm.

Notes

For a mocha twist, swirl melted chocolate into the base before freezing.

Add texture with chopped chocolate or espresso beans during churning.

Dairy-free version: use coconut milk/cream and egg alternatives.

Dissolve espresso powder in hot milk for a stronger coffee flavor.

Let ice cream sit at room temperature for 5–10 minutes before scooping.

Nutrition

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