Coffee Ice Cream Recipe

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Creamy custard-based ice cream with deep coffee flavor, courtesy of instant espresso powder. Keep it simple or customize with mix-ins.

Prep Time: 20

Bake Time: 10

Chilling/Freezing Time: 8

Total Time: 8 20

8 servings

Start Cooking

Combine 12 oz whole milk,12 oz heavy cream and ½ oz instant espresso powderin a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
While the milk heats up, whisk together 5 large egg yolks and 8 oz granulated sugar in a small bowl.
Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Freeze according to the directions for your ice cream machine. If you are adding mix-ins add them, with the machine running, when the ice cream is fully churned.
When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.