Coffee ice cream

Coffee lovers will fall head over heels for this rich and creamy coffee ice cream. It only requires a few ingredients!

coffee ice cream

I’m a strange bird. I don’t like peanut butter or nut-related products, and I don’t drink coffee. Countless people have told my husband and I that we would start drinking coffee after having children. Well, it’s been 9+ years, and I’m still not a coffee drinker.

While I don’t drink coffee, I do enjoy coffee-flavored things. Maybe it’s because they are full of sugar (mmm, sugar) and cream. I don’t know. One thing I do like is coffee ice cream.

coffee ice cream

For the first time in what seems like forever, I actually had leftover egg yolks to use. I made this amazing guava cake and that only required egg whites. Originally, I hoped to make pumpkin ice cream but realized that I didn’t have any pumpkin (oops). So I made this coffee flavor instead.

While my husband declared this ice cream to be too strong for his tastes, I enjoyed it. Mine had flecks of coffee grounds in it, so if you don’t like the taste or texture of them, consider boiling in hot milk first. I gave some to my neighbor across the street, and she said that this was my best dessert yet. AND that she was likely going to eat the entire container all in one sitting. Hee hee.

Enjoy!

coffee ice cream

Coffee ice cream

A smooth and velvety ice cream with a great coffee flavor!
Prep Time5 mins
Cook Time10 mins
Chilling time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • cup granulated sugar
  • Pinch salt
  • 2 Tablespoons ground coffee
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips, optional

Instructions

  • Set a fine mesh sieve over a large bowl and set aside.
  • Place the egg yolks in a small bowl and set aside.
  • In a small saucepan set over medium heat, warm the heavy cream, milk, sugar, salt, and ground coffee. Stir until the sugar dissolves and the mixture starts to simmer.
  • Transfer about ½ to 1 cup of the milk to your bowl with the egg yolks. Whisk this vigorously and then pour it back into your saucepan. Keep stirring until the mixture thickens slightly and can coat the back of your spoon or spatula.
  • Pour the mixture into the reserved bowl with the sieve. Discard the contents of the sieve. Stir the vanilla into the bowl with the ice cream base. Allow it to cool to room temperature before chilling in the refrigerator for at least 4-6 hours, preferably overnight.
  • Once the mixture has chilled completely, churn in your ice cream machine according to the manufacturer's instructions.
  • If desired, fold in chocolate chips. Transfer the ice cream to a freezer-safe container and freeze for at least 4-6 hours before serving.

Notes

Source: Slightly adapted from The New York Times

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