Description
A rich and velvety Creamy Coffee Ice Cream made by steeping whole coffee beans in warm milk and cream, creating a smooth, deeply flavored custard base ideal for any coffee lover.
Ingredients
Scale
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1 1/2 cups whole coffee beans
- Pinch of salt
- 1 1/2 cups heavy cream (divided)
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (sifted)
Instructions
- In a medium saucepan, combine the whole milk, granulated sugar, whole coffee beans, salt, and 1/2 cup of the heavy cream. Heat until warm and steaming, then cover and steep for 1 hour.
- Pour the remaining 1 cup of heavy cream into a metal bowl over an ice bath. Set a fine-mesh strainer on top.
- Reheat the steeped milk mixture. In another bowl, whisk the egg yolks and temper them with the warm milk mixture. Return to the saucepan.
- Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the spatula (about 8–10 minutes).
- Pour the custard through the strainer into the bowl over the ice bath. Press the coffee beans to extract flavor, then discard. Stir in the vanilla extract and ground coffee.
- Chill the custard in the refrigerator, then freeze in an ice cream maker until soft-serve consistency. Transfer to a container and freeze until firm.
Notes
- Use decaf coffee beans for a caffeine-free version.
- Ensure the custard cools completely before freezing.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg