Description
A delightful, creamy coffee ice cream that’s perfect for summer gatherings and family traditions.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 1/2 cups freshly brewed coffee, cooled
- 1 teaspoon vanilla extract
- 6 egg yolks
Instructions
- Brew your coffee: Start by brewing a strong cup of coffee using your preferred method. Allow it to cool completely.
- Make the base: In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir until the sugar dissolves and the mixture is warm but not boiling.
- Whisk egg yolks: In a separate bowl, whisk together the egg yolks. Gradually pour in a bit of the warm cream mixture to temper the yolks—this prevents them from scrambling.
- Combine: Pour the tempered egg yolks back into the saucepan while continuously stirring. Cook on low heat until the mixture thickens slightly, about 5-7 minutes. Remove from heat.
- Mix in coffee: Stir in the cooled coffee and vanilla extract. Allow the mixture to cool completely, then refrigerate for at least 2 hours or overnight for best results.
- Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer the ice cream to a container and freeze it for at least 4 hours or until firm before serving.
- Serve and enjoy: Scoop out and serve with a drizzle of chocolate sauce or alongside your favorite dessert.
Notes
For a lighter version, substitute heavy cream with half-and-half. You can also experiment with different coffee types for varying flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg
Keywords: coffee, ice cream, dessert, homemade, summer treat