Description
Indulge in the rich and creamy goodness of homemade coffee ice cream with this simple and delicious recipe. Perfect for coffee lovers and dessert enthusiasts alike!
Ingredients
Scale
For the Coffee Ice Cream:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 2 tablespoons instant espresso powder (or strong instant coffee)
- 1 1/2 teaspoons vanilla extract
- pinch of salt
Instructions
- Prepare the Ice Cream Base: In a saucepan, heat milk, cream, and espresso powder until hot. In a bowl, whisk egg yolks and sugar until creamy. Temper eggs with hot cream, then cook until thickened.
- Chill the Mixture: Stir in vanilla and salt, strain the custard, cool, then refrigerate for 4 hours or overnight.
- Churn and Freeze: Churn the custard in an ice cream maker, then freeze for 4–6 hours before serving.
Notes
- For a stronger coffee flavor, increase espresso powder to 3 tablespoons.
- You can add chocolate chunks or biscotti for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 20g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg
