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
Servings: 1 quart
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- Pinch salt
- 2 Tablespoons ground coffee
- 6 egg yolks
- 1 teaspoon vanilla extract
- ½ cup chocolate chips, optional
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.